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

  1. Put on the water with greens and salt.
  2. Add ribs and thick slices of bacon and simmer for about 1 hour.
  3. Remove ribs from broth and divide into individual ribs.
  4. Brush with mustard on both sides, pepper, set aside.
  5. Remove bacon from the broth.
  6. Strain broth.
  7. Add peeled and minced vegetables and the potatoes to the broth.
  8. Sprinkle barley and even cook.
  9. Add smoked Mettwurst, let it grow, possibly slice it.
  10. In the meantime, fry the marinated ribs in the pan in hot oil crispy on both sides.
  11. Arrange the soup in a bowl, add crispy ribs and possibly a piece of bread and feast on it.

Barley Soup - Krupnik - Recipe #128 | March 2024