John Myers
Barley Soup from De Omma
The perfect barley soup from de omma recipe with a picture and simple step-by-step instructions.
- 2 l Water
- 1 pinch Salt
- 2 piece Beef meat fresh leg slice
- 3 piece Pepperbiter
- 2 bunch Soup greens fresh
- 200 g Barley pearl barley
- 3 piece Potatoes
- 1 Splash Soup seasoning
- 1 bunch Parsely
- For the pearl barley soup, add the water and bring to the boil with 1 scoop of salt. Rinse the leg slice in cold water and place in the saucepan.
- Clean the soup green. Wash the leek and cut into small rings, peel and wash the carrots and celery, then grate finely in the mulinette. Put the leek, carrots and celery in the pot and cook for about 1 hour.
- Rinse the pearl barley in cold water until the milky water is clear again and set aside.
- Peel, wash and cut the potatoes into small cubes. Pre-cook these separately in the microwave.
- Pick the chili peppers with a fork and place in the saucepan. When the meat is tender, remove it and add the marrow to the saucepan. Remove the meat from the bone and cut into small pieces.
- Take out the peppers and cut them into small pieces. Add the meat and pepper bites as well as the potatoes to the pot and bring everything to the boil again – finally season with the soup seasoning. Pluck the parsley, chop it finely and pour it over the soup before serving.
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