Oatmeal – potato stew

Ingredients for 6 servings:

• 250 g oat groats
• 500 g potato(s), waxy
• 300 g smoked belly (Katenbauch)
• 4 sausages, pepper bites
• 1 stalk(s) leek
• 2 carrots
• 50 g celeriac
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• Pepper, white
• 1 liter vegetable broth
• 2 ½ liters of beef broth
• Chives, in rolls

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Place the oat groats in a fine sieve and wash thoroughly. Heat with 1.5 liters of meat broth and simmer for 5 minutes. Turn off the stove and let the oat groats swell for another 30 minutes. In the meantime, peel the potatoes and cut them into 1 cm cubes along with the celery. Slice the peppercorns and leek into rings. Finely dice the carrots, celery, onion, and garlic. Heat olive oil in a large soup pot (at least 5 liters) and sauté the celery, onion, leek, and garlic. Add the carrots, celery, and peppercorns and sauté. Deglaze with 1 liter each of vegetable and beef broth. Add the diced potatoes and simmer for 15 minutes. Drain the swollen oat groats through a fine sieve and rinse thoroughly under running tap until the water runs clear. Then add them to the stew and simmer for another 15 minutes. Season the finished stew (about 4 liters) with pepper. Salt isn’t necessary; the broth will add that. Serve in deep plates and scatter chives over the top. This stew tastes very similar to barley soup.