Grouse soup

Ingredients for 8 servings:

• 100 g pearl barley, medium-sized
• 500 g smoked pork
• 4 kohlrabi
• 1 stalk(s) leek
• 2 liters of meat broth
• Herbs, as desired (Italian herbs, for example)
• some pepper
• nutmeg
• 1 bunch of spring onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with smoked pork, without potatoes

Cook the pearl barley according to the instructions. Then place it in a sieve and rinse with water. Cut the kohlrabi, leek, and smoked pork into bite-sized pieces. Cook the kohlrabi and leek until al dente. I briefly seared the smoked pork and seasoned it with herbs, pepper, and nutmeg (you have to sear the meat, but you can also let it cook with the pork). Then deglaze with meat broth and simmer for about 5-10 minutes. Add the kohlrabi, leek, and pearl barley to the smoked pork and simmer for another 10 minutes. Taste again and season to taste. I didn’t add any salt, as the smoked pork releases salt. I served it with an oven-baked baguette.