Saxon barley soup

Ingredients for 4 servings:

• 500 g ribs (pork), or smoked pork or other smoked meat
• 1 vegetable onion(s)
• 2 bay leaves
• 2 carnations
• 10 prunes
• 1 tsp sugar
• 1 stalk(s) cinnamon
• 1 tsp allspice seeds
• ½ lemon(s), the cut peel
• 150 g pearl barley
• 4 large potatoes
• 1 leek(s)
• 3 carrots
• ½ celeriac
• salt and pepper
• 2 liters of water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

according to Grandma Ilse’s recipe with prunes

Rinse the meat and place in a pot with about 2 liters of water. Stud the peeled onion with the cloves and bay leaves and add it to the pot with the meat. Simmer for about an hour (tip: bacon or ham rind is ideal for cooking with the meat). Wash the prunes and cook them with sugar, cinnamon stick, allspice, and lemon zest in a little water until soft. Place the pearl barley in cold water and bring to a boil. Then rinse in a sieve under cold water and drain. Add to the meat and cook. Peel the potatoes and carrots, trim the leeks and celeriac. Wash and chop everything, and cook for about 20 minutes before the end of the cooking time. Add the leeks last. Remove the cooked meat from the soup, remove the bones, and chop. Return it to the soup along with the soft-cooked prunes, but first remove the lemon zest and cinnamon stick. Season with salt and pepper and serve.