Summary

Ingredients

• 200 g barley, (rolled barley)
• 400 g meat, raw smoked meat (partial meat or pot roast)
• 0.25 liter ¼ sour cream
• 1 onion (s)
• 2 carrot (s)
• 1 leek
• salt and pepper
• Peppercorns
• marjoram
• Bay leaf
• vinegar
• oil
• Flour

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Instructions

1. Soak the barley in cold water the day before preparing the soup.
2. Bring about 1 1/2 l of water to the boil, add 1 bay leaf and 5 peppercorns. Cook the meat in it until soft (takes about 1/2 hour) and let it cool in the stock.
3. Peel onions and cut them into fine pieces. Clean the leek, cut lengthways and wash. Clean and peel the carrots. Cut the vegetables into small pieces.
4. Lift the meat out of the stock and cut into pieces of equal size, strain the stock. Strain the rolled barley and drain well.
5. Sauté the onion in a little oil, add the rolled barley and vegetables and roast briefly, pour over 1 1/4 l of the stock. Cook the rolled barley and vegetables until crispy and soft (takes approx. 20 minutes).
6. Whisk the sour cream with 1 teaspoon of flour and stir into the soup. Simmer the soup briefly on a low flame and season with salt, pepper, marjoram and a dash of vinegar. Add smoked meat and heat it up in the soup. Serve the soup sprinkled with marjoram.