Smoked Meat Soup with Rolled Barley

For the smoked meat soup with rolled barley, boil 1 ½- 2 liters of water in a pot. Add bay leaf and peppercorns, put in the smoked meat and cook covered for a good hour until soft, or longer depending on the quality. In the meantime, chop the carrot, turnip and leek into small cubes and finely chop the onion.

Then lift out the softly cooked meat and strain the soup. Briefly sauté the onions in butter. Add vegetables, roast and dust with a little flour. Pour in about 1 liter of selch broth, add rolled barley and cook until soft, according to instructions (at least about 30 minutes).

for the smoked meat soup, cut some smoked meat into small cubes (let the rest cool and serve with mustard and freshly grated horseradish, if desired) and spread on plates. Finely chop the parsley. Season the finished smoked meat soup with rolled barley with salt and pepper if necessary, arrange in the plates and garnish with parsley.

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