Jääschtezupp

Ingredients for 6 servings:

• 600 g pork (knuckle, ears, tail, feet, snout)
• 2 liters of water
• 250 g pearl barley
• 1 large onion(s)
• 80 g butter
• 1 bunch of soup vegetables
• 300 g potatoes, diced
• salt and pepper
• some vegetable broth

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Barley soup, Cologne style, like my grandma made it.

Place the meat in a cold pan with 1 teaspoon of salt and 2 liters of water and simmer for 3/4 to 1 hour. Place the pearl barley in a cold pan and bring to a boil, then drain and continue simmering in lightly salted water until tender. Boil the diced potatoes in another pot for 1/2 hour. Finely chop the onion and fry in butter until golden brown. Add the finely chopped vegetables to the meat and simmer briefly. Finally, combine the vegetable stock with the vegetables, potatoes, cooking water, barley, onion, and meat and bring back to a boil. Before the soup becomes too thick, add a little less barley.