John Myers
Römertopf: Barley Soup with Lamb
The perfect römertopf: barley soup with lamb recipe with a picture and simple step-by-step instructions.
- 125 g Pearl barley
- 3 Carrots
- 1 Bit of that Fresh celery
- 1 Fresh root parsley
- 1 Bit of Leek
- 1 half Kohlrabi fresh
- 1 half Onion
- 1 bunch Parsley stalks
- 2 gutted Pointed peppers green
- 50 g Ham cubes
- 400 g Lamb
- 1200 ml Meatsoup
- 2 Pinches Chilli flakes
- 1 Cuffs Fresh smooth parsley
- 1 Cuffs Kohlrabi
- The evening before: soak the pearl barley covered with cold water. On the following day, wash thoroughly and replace the cloudy water with fresh, clear water again and again until all the starch has been washed away and finally pour it into a sieve.
- Put the pearl barley into the soaked Römertopf. Prepare all vegetables in a soup-ready manner and, chopped, fill with the pearl barley. Cut the meat into cubes and add the ham cubes to the Römi. Season the meat broth vigorously and pour over the stew. Mix briefly with the wooden spoon and sprinkle with chilli flakes.
- Put the Römi closed with the lid in the cold stove, turn on a temperature of 225 degrees and forget about the barley soup for 120 minutes. During this time, dice the kohlrabi leaves very finely and chop the parsley leaves, both of which are put into the seasoned stew shortly before serving …. the bunch of parsley stalks is of course removed, and now: a “bon appetit”
- 4th note: a pearl barley soup does not have to be milky and slimy if you follow my preparation step no. 1: this way the broth stays clear and appetizing!
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