Graubünden barley soup à la Marquise

Ingredients for 6 servings:

• 1 small leek
• 3 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 100 g pearl barley
• 30 g beans, white, dried
• 300 g Kasseler ribs, raw
• 2 liters of meat broth
• possibly sausages (Wiener)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Preparation in a pressure cooker

Prepare the leek, halve it lengthwise, wash it thoroughly, and cut it crosswise into strips. Peel the carrots, halve it lengthwise or quarter it (depending on their thickness), and cut it crosswise into 3-5 mm wide pieces. Finely chop the onion. Heat 1-2 tablespoons of oil or butter in a 5-liter pressure cooker and sauté the vegetables. Add the pearl barley and beans and sauté briefly. Deglaze with the stock and add the meat. Cover the pot and bring to a boil, waiting until the second red ring is just visible. Reduce the heat and simmer for 30 minutes. Carefully cool the pot under cold running water (do not open the lid until the valve is completely down) and remove the meat. Cover the pot and simmer for another 5-7 minutes, then let it cool. Cut the meat into small cubes and add it to the soup. The freshly cooked soup appears quite thin at first glance. If you let it stand overnight, the barley expands, giving the soup its typical thick consistency. It also tastes better reheated. I sometimes heat up sausages (Wiener or similar) in the soup.