Barley Soup

Put the rolled barley in cold salted water and let it boil.

Rinse, clean and chop the vegetables. Rinse and dry the lovage, pluck the leaves and chop them. Cut the sausages into thicker slices.

Heat olive oil and sauté vegetables in it. Deglaze with the clear soup, season with salt, season with pepper and simmer with a lid on low heat until the vegetables are cooked but still al dente.

Taste the rolled barley after about 20 minutes to see if they are soft, then drain and rinse in a colander under cold running water until the water remains clear. Add the rolled barley to the soup, add the sausage slices and let the whole thing simmer for a while. Season with pepper, maybe salt, and maybe Maggi and bring to the table sprinkled with lovage.

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