Barley soup, grandma's style groats soup

Ingredients for 4 servings:

• 4 liters of water
• 250 g pearl barley or groats
• 500 g smoked pork chop(s) or ribs
• 1 onion(s)
• 2 small carrots
• 50 g celeriac
• ½ stalk(s) leek
• 1 cube of gravy
• 2 cubes of vegetable stock
• 1 shot of Maggi
• some salt and pepper
• 2 cloves of garlic
• 1 small can of kidney beans
• some parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 20 minutes

Soak the pearl barley or groats the night before in about 1 liter of water. The next day, simmer the smoked meat in 3 liters of water in a large pot. Meanwhile, chop the onions, carrots, leeks, garlic, and celery into small pieces, and finely chop the parsley if necessary. Sauté the onions until golden brown and deglaze with a few ladles of the meat stock. Pour this stock and onion mixture back into the large pot with the meat. Add the finely chopped vegetables and parsley, the pearl barley/groats, and the soaking water, and bring to a boil. Simmer the soup over medium heat for about 20-30 minutes. Add the red beans a little later and simmer briefly. Finally, season with meat juices, vegetable stock, salt, pepper, and Maggi. As is often the case, this soup tastes even better the next day!