Root Vegetable and Pearl Barley Stew with Polish Sausage

Ingredients

• 300 g rutabaga
• 1 onion
• 200 g fresh spinach
• 200 g pearl barley
• 2 tbsp olive oil
• 800 ml vegetable broth
• Salt
• ground pepper (from mill)
• 0.25 tsp ground coriander
• 0.5 tsp sweet paprika powder
• 150 g crème fraîche
• 4 Polish sausages

Instructions

1. 1.

   Peel the rutabaga and onion; cut the rutabaga into bite‑sized pieces and dice the onion. Wash, trim, and rinse the spinach. Rinse the pearl barley under cold water in a sieve. Heat oil in a pot, sauté the onions until translucent, then add the rutabaga and barley and pour in the broth.

2. 2.

   Simmer the stew for about 15 minutes over low heat, then stir in the spinach, fold in the crème fraîche, and season with salt, pepper, coriander, and paprika. Slice the sausages into rounds, add them to the pot, and let everything cook together for another 5–8 minutes.