Barley soup with a difference: with vegetables and crispy ribs
Time
Preparation time: 1 hour 30 minutes
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 30 min.
Hearty soups fit well in this cold season: they fill you up and spread a pleasant feeling. Everyone will know the classic barley soup, but this time I did not prepare a casserole from vegetable remains, but cooked a savory vegetable soup with barley and sausage / meat from it.
We will probably eat them more often in this way, depending on what is left of vegetables, because this hearty dish has pleasantly surprised us.
Actually, it's a vegetable tasting with meat and pearl barley:
Ingredients for 4 persons)
- 1 kohlrabi
- 1 thick stick of leek
- 1 thick stick of spring onion or 2-3 thinner
- 1/2 net Brussels sprouts
- 1/2 head of broccoli
- 5-6 carrots
- 5 potatoes
- 200 g pearl barley
- 4 Mettwursts
- Nutmeg, salt, pepper
- Lovage (or Maggi)
- mustard
- Oil for frying
For the broth:
- 500 g peeling ribs
- 200 g Tyrolean bacon (one piece)
- 2 L of water
- 2 bay leaves
- 4 tbsp. Dried greens (preferably also fresh)
- salt
preparation
- Put on the water with greens and salt.
- Add ribs and thick slices of bacon and simmer for about 1 hour.
- Remove ribs from broth and divide into individual ribs.
- Brush with mustard on both sides, pepper, set aside.
- Remove bacon from the broth.
- Strain broth.
- Add peeled and minced vegetables and the potatoes to the broth.
- Sprinkle barley and even cook.
- Add smoked Mettwurst, let it grow, possibly slice it.
- In the meantime, fry the marinated ribs in the pan in hot oil crispy on both sides.
- Arrange the soup in a bowl, add crispy ribs and possibly a piece of bread and feast on it.