Pearl Barley Stew with Root Vegetables and Marjoram

A hearty pearl barley stew with potatoes, carrots and celery, seasoned with marjoram and topped with a dollop of sour cream. A warming dish for cold days that needs little effort.

By yumbelo-Küche · 4 servings · 60 minutes

Ingredients

• 150 g Pearl barley
• 500 g floury potatoes
• 250 g carrots
• 150 g celeriac
• 1 Stück leek
• 1 Stück onion
• 1200 ml vegetable stock
• 2 EL cooking oil
• 1 Stück bay leaf
• 1 TL dried marjoram
• 150 g sour cream
• 1 Bund parsley
• salt
• black pepper, freshly ground

Method

1. Rinse the pearl barley in a sieve under cold water and let it drain.
2. Peel the onion and finely dice it. Peel the carrots, celeriac and potatoes and cut them into roughly 1 cm cubes. Trim the leek, halve it lengthwise, wash it and cut it into thin rings. Wash the parsley, pick off the leaves and finely chop them.
3. Heat the cooking oil in a large pot and sweat the diced onion in it until translucent.
4. Add the barley, briefly sauté it, then pour in the vegetable stock. Add the bay leaf and bring everything to a boil.
5. Simmer over medium heat for about 25 minutes, until the barley is almost tender.
6. Add the carrots, celeriac and potatoes and simmer for another 15 to 20 minutes, until the vegetables are cooked through.
7. Stir in the leek and cook for another 5 minutes.
8. Remove the bay leaf. Season with salt, pepper and marjoram.
9. Ladle the stew into bowls, sprinkle with parsley and add a dollop of sour cream to each serving.