Eifel barley soup with mettwurst

Ingredients for 4 servings:

• 500 g potatoes
• 1 leek(s)
• 2 m.-large carrot(s)
• ½ celery root
• 1 some cauliflower florets
• 1 pack of pearl barley, coarse
• 5 pairs of smoked Mettwurst sausages
• Salt
• 1 ½ liters of water
• some Maggi

Instructions

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

a recipe from my grandmother and mother from the Eifel

Peel the potatoes and dice them. Place them in a soup pot and fill with about 1 1/2 liters of water. While the water is boiling, add the entire package of pearl barley. In the meantime, wash and slice the leek, peel and finely dice the carrots and celery, divide the cauliflower into small florets, and cut the mettwurst into thick slices. Add everything to the potatoes and pearl barley and simmer until the pearl barley is tender. This takes about 1 hour. When the soup is ready, simply season with salt and a few drops of Maggi.