← Nouns Cooking · Soup Pot

Ingredients

• 400 g Pork ribs, cut into single ribs
• 2 Chicken wings
• 2.5 l Water
• 3 Bay leaves
• 4 allspice berries
• 1 Onion, halved
• 2 Carrot, diced
• 1 parsley root or parsnip, diced
• 150 g pearl barley or barley grits, rinsed
• 450 g Potato, peeled and diced
• 1 tsp Dried marjoram
• 3 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Put the ribs, chicken wings and water in a large pot and bring slowly to a boil. Skim off the grey foam, then add the bay leaves, allspice and onion.
2. Turn the heat down so the broth barely bubbles and simmer for 1 hour, skimming now and then. A gentle simmer keeps it clear.
3. Add the barley, carrot and parsley root and simmer for 20 min.
4. Add the potatoes and cook for 20 min more, until both the potatoes and barley are tender and the soup has thickened.
5. Lift out the ribs, wings and onion. Pull the meat off the bones and return it to the pot; throw away the bones, onion and bay leaves.
6. Season with marjoram, salt and plenty of pepper, stir in the parsley and serve.

Tips

• Barley keeps soaking up liquid, so the soup thickens overnight; loosen leftovers with a little hot water.
• For a meat-free version, skip the ribs and wings, use vegetable stock and add a few dried porcini. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

Polonist Polish Foodies