Lenten Soup

For the Lenten soup, first soak rolled barley for about 5-6 hours or overnight and boil in light salted water with bay leaves until tender.

Then rinse with a little hot water so that the rolled barley is not too sticky.

Finely chop onions, peel potatoes and cut into small cubes or coarsely grate. Heat lard or oil and roast flour in it until light brown (roux). Add finely chopped onions and fry briefly.

Reduce heat, add garlic and stir briefly. Stir the paprika into the slightly cooled roux, let it brown briefly and pour in soup or water.

Boil well and season with the remaining spices. Add the softly cooked rolled barley and the raw potato cubes.

Simmer everything together on low heat for another 45 minutes.

Season the Lenten soup to taste and serve with bread.

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