Barley Stew with Smoked Meat

A simple rustic one-pot dish, rich in ingredients, will brighten up your weekly menu. Serve it with bread.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 100 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 300 g Barley

  • 200 g Beans, grains

  • 500 g Meat, pork, loaf

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 2 piece Carrot, fresh

  • 1 piece Kohlrabi, raw

  • 1 piece Parsley, fresh

  • 0.25 piece Green, tuber

  • 400 g Potatoes, white

  • 0.25 bouquet Parsley, fresh

  • 1 piece Spices, bay (leaves)

  • pieces Salt, table

Steps

  1. Drain the soaked beans, place them in a pot, and cover with fresh cold water. Add a bay leaf and cook until the beans are completely softened.

  2. Place the soaked barley along with the water it was soaked in into a larger pot. Add the smoked meat and pour in enough cold water to cover the ingredients by about 3 fingers. Bring to a boil and simmer gently for 60 minutes.

  3. Wash the vegetables (parsley root, kohlrabi, turnip greens, carrots) under running water, peel, and dice them. Peel the onion and garlic, then finely chop them separately. First, add the onion and garlic to the pot with the barley and meat, followed by the diced vegetables. Simmer gently for 20 minutes.

  4. Peel the potatoes, wash them, and dice them. Add them to the pot and simmer everything together for another 20 minutes.

  5. Rinse the parsley under running water, shake it dry, and finely chop it. Just before the end of cooking, remove the smoked meat from the pot and slice it (into slices or cubes). Drain the cooked beans. Add the sliced meat, beans, and chopped parsley to the pot. Taste the stew and adjust the seasoning with salt and pepper. Mix the prepared dish well, serve, and accompany with bread.

Nutrition Information (Per 100g)

  • Calories: 166.64 kcal
  • Fat: 1.64 g
    • Saturated Fat: 0.29 g
  • Carbohydrates: 25.86 g
    • Sugars: 0.94 g
  • Protein: 10.5 g
  • Fiber: 5.04 g

Advice

To the stew, you can optionally add a bit of tomato paste or diced fresh tomatoes. If you drain the beans after 10 minutes of cooking and then cook them again in fresh water, they will be easier to digest.