Simple Pearl Barley Soup

5 from 3 votes
Total Time 1 hr 25 mins
Course Dinner
Cuisine European
Servings 3 people


Simple pearl barley soup

  • 1 Piece (small) Leg disk
  • 2 liter Water
  • 1,5 tbsp Vegetable paste - vegetable powder
  • Salt
  • 4 Potatoes (leftovers)
  • 1 Carrot (rest)
  • 1 Pair Stalk Maggi herb
  • 1 piece Celery root
  • 250 g Gray, medium


  • Put leg slice in a saucepan. Fill / cover with water and bring to a boil. Because skim off the resulting foam. Cook for about 30 to 40 minutes. Then take it out, chop the meat on it and add it to the broth.
  • Wash and slice carrots, then dice. Peel the potatoes and also cut into cubes. Do the same for celeriac. Put this together in the meat stock. Add pearl barley and bring to the boil again.
  • Then shift down, add vegetable paste - vegetable powder, salt if necessary. Let cook for about 45 minutes, always stirring in between so that the pearl barley does not stick. Please make sure that water is added to the whole thing, as the pearl barley swells and can then become very thick. Serve later in deep plates. * Link: vegetable paste - vegetable powder
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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