Borscht with barley

Name: Borscht with barley
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Pearl barley; 750 g Kasselernacken; 3 Bay leaves; 1 TEASPOON Peppercorns; 500-600 g beetroot; 7-10 Tbsp salt, white pepper; 500 g White cabbage; 1 collar Soup Greens; 2-3 TABLESPOONS White wine vinegar; 4 TABLESPOONS clotted cream; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Pearl barley
750 g Kasselernacken
3 Bay leaves
1 TEASPOON Peppercorns
500-600 g beetroot
7-10 Tbsp salt, white pepper
500 g White cabbage
1 collar Soup Greens
2-3 TABLESPOONS White wine vinegar
4 TABLESPOONS clotted cream
7-10 Tbsp Parsley

Directions

1
Boil the barley covered with water. Rinse cold and drain
2
Wash the meat. Boil up with 1 1/4 l water. Add barley, bay leaf and peppercorns. Cover and simmer at low heat for about 45 minutes
3
Wash the beetroot and cook in boiling salted water for about 45 minutes. Clean, wash and chop white cabbage and soup vegetables. Add both to the meat approx. 20 minutes before the end of the cooking time and cook them together
4
Take out the meat, release and cut into slices. Peel and chop the beetroot. Heat both in the stew. Season to taste with vinegar, salt and pepper. Serve with 1 tablespoon sour cream and parsley