Thick Barley Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- some butter
- 1 onion (s)
- 250 g pearl barley
- 4 potato (s)
- 2 liters vegetable stock
- 2 carrot (s)
- 1 leek
- possibly sausages
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the onions and potatoes into cubes. Put the butter in a saucepan and heat it up, then add the onions and sauté briefly. Then add the pearl barley and potatoes together with the vegetable stock and simmer on high for about 20 minutes, stirring occasionally, until a thick soup is formed.
- Meanwhile, finely chop the leek, peel the carrots and cut into thin slices. Add the carrots to the soup immediately or a little later, depending on the firmness you want.
- Add the leek a few minutes later. If desired, cut in sausages (e.g. Wiener or Pfefferbeißer). Season to taste with salt and pepper.
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