Pearl Barley Stew with Potatoes & Sausages

Autumn or winter is soup and stew time. When it gets colder outside, there’s nothing better than a warming soup or a hearty stew.

I have already presented you some stew recipes on my blog, for example a pea stew or a hearty lentil stew. In today’s post I’ll show you a simple German version of a hearty pearl barley stew with potatoes, soup veggies & sausages. Have fun cooking!




Cooked/Baked today: Pearl Barley Stew with Potatoes & Sausages
Difficulty: Easy – Medium
Preparation Time: 50 minutes
Category: Main Dishes, Soul Food, Autumn & Winter Recipes, Soups & Stew Recipes, German Cuisine, Recipes with Meat, Hearty Recipes, Recipes with Lentils
Our Recipe rating:

Ingredients for 6 – 8 servings:

• 500 grams potatoes (mostly waxy)
• 500 grams soup veggies (leeks, carrots, celery)
• 200 grams pearl barley
• 1 large onion
• 2 liters veggie stock or beef broth
• 4 Vienna sausages
• 2 Westphalian “Mettenden”
• 1 – 2 tablespoons mustard
• Salt & pepper
• Oil for frying
• Parsley for garnish

Required kitchen gadgets, helper & preparations:

• Large pot for stew
• Sieve for pearl barley

Instructions:




…for pearl barley stew with potatoes & sausages:

Peel the onion and chop roughly. Peel the potatoes and cut them into bite-sized pieces. Clean the leek and cut into slices. Peel the carrots and cut them into slices or pieces. Peel the celery and cut it into small pieces. Heat a large pot with a good splash of oil, add the prepared vegetables to the pot and fry for 3 – 4 minutes over medium heat, turning occasionally.

Place the pearl barley in a sieve and rinse under running water to wash off the excess starch. Then add the rinsed pearl barley to the vegetables in the pot and fill everything with about 2 liters of vegetable broth. Stir the pearl barley soup well once, bring to the boil and simmer over medium heat for about 30 minutes until the pearl barley is cooked through.

Meanwhile, slice the Vienna sausages and Westphalian Mettenden. 5 – 10 minutes before the end of the cooking time, add the sausage slices to the pot and let them simmer until the pearl barley has reached the desired consistency. Finally, season the soup with a good pinch of salt and pepper and 1 – 2 tablespoons of mustard, stir well one last time and then spread it on deep plates and serve garnished with chopped parsley. Have fun cooking!




Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):