Tyrolean barley soup

Ingredients for 6 servings:

• 200 g barley (rolled barley)
• 400 g meat, raw smoked meat (partial or shoulder roast)
• ¼ liter sour cream
• 1 onion(s)
• 2 carrots
• 1 stalk(s) leek
• salt and pepper
• peppercorns
• marjoram
• Bay leaf
• Vinegar
• oil
• Flour

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Soup with pearl barley

Soak the pearl barley in cold water the day before preparing the soup. Bring about 1 1/2 liters of water to a boil, add 1 bay leaf and 5 peppercorns. Cook the meat in it until soft (takes about 1/2 hour) and let it cool in the cooking stock. Peel and finely chop the onion. Trim and slice the leek lengthwise and wash it. Trim and peel the carrots. Cut the vegetables into small pieces. Remove the meat from the stock and cut into equal-sized pieces, strain the stock. Strain the pearl barley and drain well. Sauté the onion in a little oil, add the pearl barley and vegetables and roast briefly, then pour in about 1 1/4 liters of cooking stock. Cook the pearl barley and vegetables until hearty and soft (takes about 20 minutes). Whisk the sour cream with 1 level tablespoon of flour and stir into the soup. Simmer the soup briefly over low heat and season with salt, pepper, marjoram, and a dash of vinegar. Add the smoked meat and heat through. Serve sprinkled with marjoram.