Saxon Barley Soup

Rinse ribs under running water and add water. Peel vegetable onion, lard with cloves and half the bay leaves and add. Leave for about 1 hour.

Rinse dried plums, boil with cinnamon stick, sugar, new spice, remaining bay leaves and lemon peel with a small amount of water until soft. Put rolled barley in cold water, make in about 10 minutes, rinse under a sieve with cold water and drain. Add to meat and simmer.

Remove peel from potatoes, clean leek, carrots and celery, rinse and chop everything together. Add the vegetables about 20 minutes before the end of the cooking time. Simmer the leek for only 10 minutes.

Remove the cooked pork ribs from the soup, remove the meat from the bones, cut into small cubes and add to the soup again together with the dried plums. Season with spices and bring to the table.

Tip: Stock up on a range of high-quality spices – it pays off!

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