John Myers
Ingredients for 4 servings:
- 500 g pearl barley
- 200 g smoked bacon
- 2 tbsp butter
- 2 m.-large kohlrabi
- 1 tbsp vegetable broth, instant
- some parsley
- Water
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Peel the kohlrabi and cut into 3-5 mm thick strips. Melt the butter in a large saucepan and fry the finely diced bacon until crispy. Wash the pearl barley thoroughly, add it to the bacon, and add twice the amount of water. Bring to a boil, add the vegetable stock and the kohlrabi. Simmer on low heat for about 15 minutes, until the pearl barley is tender but not too soft. Top up with more water if necessary. Serve garnished with parsley. Tip: If you add the parsley to the soup, it won’t keep for long and will become sour. It’s better to add the parsley on the plate.
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