Ingredients:
– 1 lbs Pork ribs (or chicken pieces)
– 100 gram Smoked bacon
– 1 large Carrot (peeled and diced)
– 1 Parsnip (peeled and diced)
– 1 piece of Celery root
– 1 Leek (cleaned and sliced)
– 2 liters Water
– 1 cup Pearl barley (rinsed)
– 5 medium Potatoes (peeled and diced)
– 1 Onion (peeled)
– 2 Bay leaves
– 3 Allspice berries
– 1 tsp Marjoram
– Salt and pepper (to taste)
– 2 tbsp Fresh parsley
Instructions:
1. Prepare the Broth: In a large pot, combine the pork ribs or chicken pieces, smoked bacon, water, bay leaves, allspice berries, and whole onion. Bring to a boil, then reduce heat and simmer for 1 hour.
2. Add Vegetables: Remove the meat and strain the broth. Return the broth to the pot and add the diced carrots, parsnips, celery root, and leeks. Cook for 20 minutes.
3. Add Barley and Potatoes: Add the rinsed barley and diced potatoes to the pot. Simmer for an additional 30 minutes or until the barley and potatoes are tender.
4. Season the Soup: Remove the whole onion and bay leaves. Shred the cooked meat and return it to the pot. Add marjoram, salt, and pepper to taste. Let the soup simmer for another 10 minutes.
5. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Prep Time: | Cooking Time: | Total Time: 2 hours 10 minutes | Servings: 8