Barley soup

History

Barley has been documented since the 17th century. Probably from the Slavic, for “krupa”.Also called rolled or boiled barley, polished and barley – or wheat grains

Ingredients

  • 1 medium-sized slice of beef leg
  • a little oil
  • 2 carrots
  • 1 parsnip
  • 1/4 celery bulb
  • 1 leek
  • approx. 1.5 litres of water
  • 200g pearl barley
  • salt, pepper, soup seasoning

Instructions

  1. Fry the leg slice (1 tbsp oil)
  2. Pour in water and simmer for about 1 hour
  3. Cut the vegetables into cubes, cut the leek into rings and cook in the soup for about 20 minutes
  4. Bring water to the boil in an extra pot and let the pearl barley simmer for 10 minutes – then rinse with cold water and cook in the soup for 10 minutes.
  5. Season with salt, pepper and soup seasoning
  6. Cut the meat into small pieces and arrange with the soup in plates

Renewal

The recipe was written in the original version of the participants. Possible renewals:

  • Fat: reduce, replace animal fats with oil
  • Sugar: reduce, partially replaceable by birch sugar
  • Cereals: Replace flours with whole wheat flour

Attention: by changing the ingredients, the taste and appearance can also be changed.

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