Bergisch barley soup

Ingredients for 8 servings:

• 1 bunch of soup vegetables
• 1 m.-sized onion(s)
• 1 leg of beef
• 2 ½ liters of water
• 250 g pearl barley
• 3 tsp salt
• 500 g potatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Brown the leg of shank in a little oil on all sides, add the diced vegetables (except for the cauliflower and leek) and brown them. Deglaze with the water and simmer for about an hour. Remove the meat from the pot and cut into small pieces, about 1 cm in size (so it’s comfortably large on a soup spoon). Add the pearl barley, season with salt, and add the diced potatoes along with the meat. Cook everything for about another half hour, until the pearl barley is tender, perhaps still with a slight bite.