A warming barley soup with whiskey
100 ml whiskey
120 g of groats
1,5 smoked pork or beef bones
0,5 kg of pork, beef or preferably lamb
4 small potatoes
1 parsley (root)
1 bunch of parsley leaves
1 garlic clove
Salt, pepper, laurel, black pepper (grains), allspice, olive of olives or rape oil
Pour about 2 liters of water into a pot, add smoked bones and cook till the meat comes off the bones. Drain the water and use it as a soup broth. Add water during cooking if necessary and clean the bones of meat. Then fry the meat on some oil and add whiskey. Fry till whiskey evaporates. After that, put it away – we’ll add it to the soup at the very end.
Pour 2 liters of broth to another pot, cook and add cube-cut meat. Add allspice, laurel and grains of black pepper. Simmer for 30 minutes. Then add carrots, parsley (sliced) and cut potatoes (cubes). The leek and onion should be cut into „feathers”, fried a bit on oil and added to the soup. Also don’t forget to add crushed garlic. Add cleaned groats and cook for 20 minutes. Once the groats get soft, add the meat and cook for a short time.
Before serving garnish with parsley leaves and add some salt and pepper to taste.