Pearl barley soup with beef

Ingredients for 6 servings:

• 1 thick leg(s), approx. 500 g without bone
• 2 bay leaves
• 1 large onion(s), peeled, whole
• 2 ½ liters of water
• 250 g pearl barley, medium-fine
• 4 Mettenden
• 3 carrots
• 1 stalk(s) leek
• 1 slice(s) celery
• 5 large waxy potatoes
• 10 tsp, heaped beef bouillon
• ½ bunch fresh, curly parsley
• n. B. Pfeffer

Instructions

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

partly in a pressure cooker, partly without

Place the leg of pork in a pressure cooker with the water, bay leaves, and peeled whole onion and cook for 30 minutes. In the meantime, place the pearl barley in a fine sieve and rinse thoroughly under running water. Dice the carrots, celery, and potatoes. Halve the leek and cut into fine strips. Remove the cooked meat from the pot, dice it, and set it aside. Discard the bay leaves and onion. Carefully remove any foam from the sides of the pot with a spatula. Season the broth with the beef bouillon and pepper. Return the beef. Add the potatoes, pearl barley, carrots, celery, and leek to the broth and add the four mettenden sausages. Cover with a regular lid and cook for about 25 minutes. Finally, thinly slice the mettenden sausages, return them to the soup, and stir in the finely chopped fresh parsley. Season to taste and adjust the seasoning if necessary.