Barley stew with pork

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice. Halve the onions. Wash leg slice, pork belly and bones. Put meat, bones, soup vegetables and onions into a large, wide pot. Add 3-3 1/2 litres of cold water, bay leaf, 2 tsp. salt, peppercorns, cloves and parsley stalks

2. 2

   Bring the stock to the boil, simmer for 2-3 hours at low heat. Skim and degrease soup regularly

3. 3

   Wash and drain the barley. Clean the savoy cabbage, wash and cut into leaves. Peel the carrots, cut them lengthwise in half and cut them into slices. Peel, wash and dice the celery

4. 4

   Remove the meat and pour the stock through a sieve. Heat oil in a pot. Sauté prepared vegetables and barley in it. Fill up with 2 litres of stock. Bring to the boil and simmer the soup covered for 25-30 minutes at low heat. Season soup with salt, curry and pepper. Remove meat from the bone, cut off rind if necessary. Cut meat into cubes. Heat up in the soup. Wash chives, shake dry and cut into small rolls. Arrange soup in plates and sprinkle with chives

5. 5

   Preparation time approx. 2 3/4-3 3/4 hours