crumbly barley soup

Ingredients for 4 servings:

• 700 g pointed cabbage
• 2 apples
• 2 large onions
• 1 tsp caraway seeds, it can also be omitted
• 120 g pearl barley
• 800 ml water
• 2 tbsp extra virgin olive oil
• some herbal salt, freshly ground
• some pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 20 minutes

with pointed cabbage, apple and onion

The evening before, soak the pearl barley in around 350ml of water. The next day, place it in a sieve and allow to drain. Peel and dice the onions. Remove any bad leaves and stalks from the cabbage and chop not too finely. Wash and core the apples, but do not peel or dice them. Heat the olive oil in a pan and sauté the onions. Add 800ml of water and the pearl barley and bring to the boil. After around 20 minutes, add the pointed cabbage and caraway seeds and continue cooking. It takes around 40-45 minutes for the cabbage and pearl barley to be tender. 10 minutes before the end of cooking, add the apples to the soup and simmer. Season to taste with herb salt and pepper.