Grouse stew

Ingredients for 4 servings:

• ½ kg smoked salmon (salmon with bones, or 1 kg smoked ribs)
• 500 g pearl barley
• 1 kohlrabi
• ¼ cauliflower
• 1 pack of soup vegetables, preferably frozen
• 1 bunch of parsley
• 2 bay leaves
• 8 allspice berries
• 4 carnations
• Salt

Instructions

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

a little school meals and childhood

Cook the smoked pork with bay leaves, allspice, cloves, and a little salt in about 1.5 liters of water. I use a pressure cooker for this, cooking time 25 minutes. This can also be done a day in advance. Cook the pork groats according to the instructions, i.e., in boiling salted water, bring to a boil, and then let it swell on a very low heat for 25 minutes, stirring occasionally. Very important: rinse the pork groats thoroughly with cold water after the cooking time! In the meantime, remove the skin from the pork groats and chop them finely. Now it’s up to you how you like it – I add the rinsed pork groats to the boiling broth, the finely chopped cauliflower, the kohlrabi, and the soup vegetables… boil briefly for a maximum of 5 minutes, season if necessary, and/or add a little water, and everything is still firm to the bite. Now add the finely chopped parsley.