Summary

Ingredients

• 400 g pearl barley
• 2 large potatoes
• 2 carrot (s)
• 2 leeks
• 0.25 ¼ head cauliflower
• 0.25 ¼ celeriac
• 1 thick leg slice (s)
• 3 sausages (ham and chili peppers and / or wieners for the little ones)
• Salt and pepper from the mill
• Lemon pepper
• cumin
• Lovage
• marjoram
• parsley
• water

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Instructions

1. First simmer the leg slice in plenty of water for about 3 hours on a low flame until the meat loosens from the bone. Take out the meat and bones and add the pearl barley to the beef broth.
2. While the pearl barley is simmering softly for almost half an hour, you have time to cut the vegetables into small cubes. The chili peppers and the lean pieces of meat too.
3. Then add the potatoes and celery first (I always leave it whole and take it out after cooking because I don`t like celery), then the carrots and cauliflower and then the leek. Then simmer for about 10 minutes. This way the vegetables stay firm to the bite and the pearl barley and potatoes are nicely done.
4. The soup tastes strong with salt, lots of ground pepper and lemon pepper, plenty of cumin, lovage, marjoram and parsley. Add meat and sausages and let the finished soup stand for at least 10 minutes. That`s enough for the sausages to get hot. When they boil they become dry. In addition, the soup becomes a little thicker over time because it continues to cook.
5. Thanks to the spices, you don`t need any instant broth or Maggi. We all like it, children and adults alike, time and again. Especially when you come home really frozen from a snowball fight or a walk in winter.