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Barley soup with Frankfurter sausages
20 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 478
  • Fat about 32g
  • Carbohydrates about 25g
  • Protein about 19g
This is needed
This is needed for 4 people
  • 200 g leek
  • 150 g celeriac
  • 2 carrots
  • 1 tbsp butter
  • 100 g hulled pearl barley
  • 1 litre meat bouillon
  • salt and pepper to taste
  • 0.5 bunch chives
  • 8 frankfurter sausages
  • 1 dl single cream
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And that's how it's done
And that's how it's done
Thinly slice the leek, dice the celeriac and carrots. Heat the butter in a pan, sauté the vegetables for approx. 3 mins., add the barley, cook briefly.
Pour in the stock, bring to the boil, cover and simmer over a low heat for approx. 45 mins., season.
Cut the frankfurters diagonally into pieces, add to the soup along with the single cream, heat gently. Plate up the soup and garnish with the finely chopped chives.

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