I am part of a unique book club. I think I've mentioned it before. We read a book and then try to find dishes from the same origin as the book is based on. We recently read a book based in Germany and I had a fun time looking for an authentic recipe. That didn't contain meat. At all.
It was quite the search, but I stumbled on a vegetable and barley soup recipe and while I most used the recipe linked (below), I also used a little bit of a recipe I found on a German food-blog (thank you Google Translator for helping me figure out what it even said!). I feel this is probably pretty close to the real deal (minus the bacon, for which I subbed my favorite liquid smoke) and hope you enjoy.
Original recipe was found here and tweaked.
German Barley Soup
serves 4-6 (10 cups)
- 1 lg onion, chopped
- 1 1/4 cup finely chopped carrot
- 1 1/4 cup finely chopped celery
- 1 1/4 cup finely chopped leek
- 1 1/4 cup finely chopped peeled russet potato
- 1 cup barley, rinsed well
- 8 cups of water/broth
- 1 tsp marjoram
- 1/4 tsp nutmeg
- 1/2 tsp liquid smoke
-- Saute onion, carrots, celery, and leek in a large pot until soft.
-- Add potatoes, broth, barley, and spices. Bring to a boil, reduce heat, cover and simmer for about an hour or so. Stir occasionally. Soup is done when barley is all soft and potatoes are starting to fall apart.
-- Add liquid smoke and stir.
-- Season with salt and pepper, if desired.