Barley soup with Frankfurter sausages

Barley soup with Frankfurter sausages

Total: 1 hr 5 min. | Active: 20 min.
Nutritional value / person: 478 kcal
, Fat: 32 g
, Carbohydrate: 25 g
, Protein: 19 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


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


8 frankfurter sausages
1 dl single cream
½ bunch chives
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How it's done

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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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