Toothed Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribs, thick
- 2 bay leaves
- 1 point pearl barley (medium or fine)
- 500 g carrot (s)
- 500 g potato (s), preferably floury ones
- 250 g celery
- 1 leek
- 2 onions)
- 1 point bacon, diced
- 2 ½ tablespoon broth (instant)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Half fill a large soup pot with water. Add the thick ribs and the 2 bay leaves. Let simmer for 15 minutes.
- Add the pearl barley. Let simmer for another 15 minutes.
- Clean all the vegetables, dice them and add them to the soup.
- Let cook for another 30 minutes.
- Finely dice 1 onion and fry with diced bacon and add to the finished soup.
- Season to taste with 2.5 heaped tablespoons of instant stock, salt and pepper.
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