Barley Soup with Pork and Vegetables

Ingredients

• 500 g pork (pre-cooked, e.g., Nuss, shoulder)
• 150 g Barley
• 2 Bay leaves
• 3 peppercorns
• 1 l meat broth
• 100 g bacon
• 200 g pumpkin flesh (e.g., Muskat)
• 200 g potatoes
• 3 spring onions
• Salt
• pepper (ground)
• 2 tbsp chives ribbons (for garnish)

Instructions

1. 1.

   Wash the pork, pat dry, cut into bite‑size pieces and combine with barley, bay leaves, peppercorns, and broth in a pot; bring to a boil. Simmer over medium heat for about 40 minutes.

2. 2.

   Render the bacon in a pan until crisp. Peel and dice the pumpkin flesh and potatoes. Wash, trim, and slice the spring onions into rings. Add the diced pumpkin and potatoes to the bacon and sauté briefly. Then add to the barley mixture and simmer for another 10 minutes. Season with salt and pepper, garnish with chives ribbons, and serve in bowls.