Summary

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

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Instructions

1. Half fill a large soup pot with water. Add the thick ribs and the 2 bay leaves. Let simmer for 15 minutes.
2. Add the pearl barley. Let simmer for another 15 minutes.
3. Clean all the vegetables, dice them and add them to the soup.
4. Let cook for another 30 minutes.
5. Finely dice 1 onion and fry with diced bacon and add to the finished soup.
6. Season to taste with 2.5 heaped tablespoons of instant stock, salt and pepper.