Ingredienser

100 g pearl barley

50 g butter

200 g brown onion, finely diced

Salt flakes and freshly ground white pepper, to taste

1 st leek, white part only, washed and finely diced

450 g carrots, peeled and finely diced

500 g celeriac, peeled and finely diced

0.25 st chinese cabbage, finely sliced

1 st x 150g piece raw speck, finely diced

1 st x 150g piece schweinenacken, finely diced

1 st x 100g piece smoked beef, finely diced

1.5 st litres water

450 g potatoes, peeled and finely diced

Gör så här

Soak barley overnight in cold water in the fridge.

Melt butter over a low heat, add onion and a good pinch of salt and cook, covered, without colouring for a few minutes.

Stir in leek, cover and cook for a further 5 minutes or so, until it just begins to colour.

Stir in carrots and celeriac, salt generously, cover and cook for 5 minutes, then add cabbage, cover and cook for a further 10 minutes or so, until carrot starts to soften.

Stir in speck, schweinenacken and beef.

Add water, bring to the boil, reduce heat, cover and simmer for an hour.

Drain barley, rinse well and add to the soup. Continue cooking for 40 minutes.

Add potato, taste and add salt and pepper. Cook for a further 30 minutes or so, until potato is tender.

Serve, or cool and refrigerate to be reheated and served later. It only gets better!

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