Borscht with barley

Name: Borscht with barley
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 100 g Pearl barley; 500 g sprung Kasselernacken; 7-10 Tbsp Salt; 3 Bay leaves; 1 TEASPOON Peppercorns; 500 g beetroot; 1 collar Soup Greens; 2-3 TABLESPOONS Vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley; 4 TABLESPOONS Sour cream

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

100 g Pearl barley
500 g sprung Kasselernacken
7-10 Tbsp Salt
3 Bay leaves
1 TEASPOON Peppercorns
500 g beetroot
1 collar Soup Greens
2-3 TABLESPOONS Vinegar
7-10 Tbsp Pepper
7-10 Tbsp Parsley
4 TABLESPOONS Sour cream

Directions

1
Bring the barley briefly to the boil in 1 litre of water. Rinse with cold water, drain. Wash the meat and boil up with 1 litre of slightly salted water. Add the barley, bay leaf and peppercorns. Cook for about 45 minutes. Meanwhile wash the beetroot. Cook in boiling salted water for about 20 minutes.
2
Then peel and cut into small pieces. Clean, wash and possibly peel the soup greens. Also cut into small pieces. Soup greens 20 minutes, add beetroot to the meat 5 minutes before the end of the cooking time. Remove the meat, cut into slices and add to the soup again. Season to taste with vinegar, salt and pepper. Garnish with parsley and serve 1 blob of sour cream each
3
City