Pearl Barley Stew with Savoy Cabbage and Potatoes

A hearty pearl barley stew with potatoes, carrots, leek and savoy cabbage, seasoned finely with tomato paste and paprika. Inexpensive, filling and ideal for cold days.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 150 g pearl barley
• 500 g floury potatoes
• 300 g carrots
• 2 pc stalks leek
• 400 g savoy cabbage
• 1 pc onion
• 2 pc garlic cloves
• 2 tbsp cooking oil
• 2 tbsp tomato paste
• 1 tsp sweet paprika powder
• 1 tsp dried marjoram
• 2 pc bay leaves
• 1500 ml water
• 1 tbsp apple cider vinegar
• 1 bunch parsley
• salt
• pepper

Method

1. Rinse the barley in a sieve under cold water. Peel the potatoes and cut them into roughly 2 cm cubes. Peel the carrots and slice them.
2. Trim the leek, halve it lengthwise, wash it and cut it into thin rings. Quarter the savoy cabbage, remove the core and cut the leaves into fine strips. Finely dice the onion and garlic.
3. Heat the oil in a large pot. Sweat the onion in it for 3 minutes until translucent, then add the garlic and tomato paste and toast everything for 1 minute, stirring.
4. Stir in the paprika powder and marjoram. Add the barley, potatoes, carrots and bay leaves, top up with the water and bring to a boil.
5. Reduce the heat and simmer the stew covered for about 25 minutes until the barley is tender. After 15 minutes, stir in the cabbage and leek and cook for another 10 minutes.
6. Remove the bay leaves. Season the stew with salt, pepper and vinegar. Wash the parsley, finely chop it and sprinkle it over the stew before serving.