Pork and Barley Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 kilogram
- 2 onions
- 2 garlic cloves
- 2 carrots
- 200 grams Celery root
- 100 grams Parsnips
- 2 Tbsps Vinegar
- 1 bay leaf
- 4 Juniper berries
- 1 Tbsp peppercorns
- ½ stalk Leeks (white and light green)
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 grams Pearl barley
- salt
- freshly ground peppers
Preparation steps
1.
Rinse pork and coarsely chop. Peel and chop onions, garlic, 1 carrot, celery root and parsnip. Combine pork, vegetables, vinegar, bay leaves, juniper berries and peppercorns in about 2 liters (approximately 8 cups) of cold water (so that everything is covered) and simmer for about 1.5 hours, until meat easily separates from bone.
Peel and julienne remaining carrot. Rinse leek and cut greens into thin strips and whites into rings.
2.
Remove pork from soup. Remove from bones and dice. Pour broth through a sieve.
3.
Sauté butter and flour and deglaze with broth. Add barley and simmer for about 20 minutes. Add pork and remaining vegetables and simmer for another 5-10 minutes. Season with salt and pepper and serve.
