INGREDIENTS
100g pearl barley
50g butter
200g brown onion, finely diced
Salt flakes and freshly ground pepper, to taste
1 leek, white part only, washed and finely diced
450g carrots, peeled and finely diced or grated
500g celeriac, peeled and finely diced or grated
¼ Chinese cabbage, finely sliced
1 x 150g piece raw speck, finely diced
1 x 150g piece smoked pig neck, finely diced
1 x 100g piece smoked beef, finely diced
2 x white sausage, sliced thickly
1.5 litres water
450g potatoes, diced (peeling is up to you, I leave it on)
METHOD
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, pig neck 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. Add white sausage and 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.
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