Herbal Barley Soup

Put the rolled barley with the smoked meat, rind and water in a cold place, bring to a boil and simmer very slowly for 2 1/2 hours. During the last half hour, add the potatoes cut into small cubes. Shortly before the end of the cooking time, remove the rind and the smoked meat, let it cool down and cut it into small cubes. Sauté diced smoked meat and onion in butter, add grated lemon peel and herbs, dust with flour, deglaze with about 1/8 l skimmed smoked soup. Add the herb-meat mixture back to the barley soup, mix well and let steep for a few more minutes. Season to taste with salt and cream and serve hot, preferably in preheated clay cups.

Related Recipes:

Roasted Turbot on Orange-Chili Roll Barley with Curry FoamGrate the zest from the lime. Sauté the turbot fillets in hot olive oil on both sides. Add kitchen herbs and... Mühlviertel Blunt SoupFor the Blunznsuppe, soak the rolled barley in water for at least 1 hour. Bring the stock to a boil. Remove... Pork Knuckle with Braised CabbageRoasted pork knuckle: Preheat the oven to 200 °C. Score the pork rind of the pork knuckle in a diamond shape... Barley and Turnip StewFor the barley and turnip stew, fry the breakfast bacon briefly. Pour in water, add peppercorns and grained... Spice Crust Roast with Apple SlicesFor the spiced crusted roast with apple slices, first preheat the oven to 130°C. Pour the veal stock into a... Trout SoupPut on the fish stock with the smoked trout skin, boil by 1/3. Remove the trout skin from the reduced stock... Barley BallsFor the barley balls, cook the pearl barley in salted water and strain. Mix with flour, eggs, chopped onion... String Bean SoupPerhaps your new favorite bean dish: Rinse the vegetables for the clear soup, remove the peel and cut them... Burgundy HamHam from the butcher cured, smoked and cut the pork rind crosswise. Cut onions into cubes. Clean the bunch of... Marinated Pork BellyFor the marinated pork belly, first cut the pork rind of the pork belly diagonally to the meat fiber at...