Grouse stew

Ingredients for 1 servings:

• 400 ml meat broth, alternatively vegetable broth
• 30 g pearl barley
• 100 g kohlrabi
• 100 g carrot(s)
• some parsley or cress for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash and trim the vegetables and cut into thin sticks. Bring the stock to a boil and stir in the pearl barley, then simmer for about 20 minutes over low heat. Now add the vegetables, bring to a boil, and simmer for another 10 minutes (it depends on how firm you like your vegetables). The soup is nicely thickened by the boiled starch from the pearl barley, but if you prefer it a little thinner, you can add more stock (until the desired consistency). Serve the soup in a deep dish and garnish with herbs. This is a generous portion. Note: As a child, I loved the taste of the pearl barley stew in school meals, but I didn’t like the chunky potatoes and meat in it. Now that I cook for myself, I quickly adapted this stew to my own taste. Simple – easy – delicious.