Rutabega Soup with Smoked Pork and Dried Fruit
Rinse the barley in a sieve and cook in boiling salted water for about 45 minutes over medium heat.
Cut the leek in half lengthwise, rinse, trim and cut into thin rings. Peel the rutabega and cut into small cubes.
Chop the dried plums. Pour the broth into a saucepan, add the vegetables and barley and simmer about 10 minutes over medium heat. Cut the smoked pork into small pieces, add to the pan and simmer for 3 more minutes. Add the plums and the herbs, season with salt and pepper to taste and let stand briefly. Serve in bowls with freshly grated horseradish and brown bread.