- bacon - 900 Grams
- pearl barley - 2 st. spoons
- red lentils - 2 Art. spoons
- medium sized cut bulbs - 2 pieces
- medium carrot, sliced - 4-6 pieces
- medium parsnip - 2 pieces
- Freshly ground black pepper - 1 To taste
- a branch of thyme - 1 piece
- sprig of parsley - 1 piece
- potato, sliced - 450 Grams
- small cabbage, divided into four parts - 1 piece
- Leek - 1 Piece
- chopped fresh parsley - 1 st. a spoon
Peel the bacon and place in a large pot of water to cover it. Bring to a boil and remove the formed foam. Add pearl barley and lentils, bring to a boil and simmer for about 25 minutes. Add onions, carrots, parsnips, pepper to taste, thyme and a sprig of parsley. Bring to a boil again, reduce the temperature and boil for half an hour. Add the potatoes and cabbage, bring it back to a boil and boil again until the vegetables are soft. Groats and lentils will already soften by this time, and some bacon should be ready. Otherwise, boil a little longer. Five minutes before the broth is ready, add the chopped leeks and chopped parsley. Instead of bacon, other meat can also be used.
Servings: 4-6