South Tyrolean Barley Soup

Place the barley in a bowl, cover with water and let it soak for about 2 hours.

Finely chop the onion and sauté it in butter in a large pot until golden brown.

Dice the carrot, celeriac, celery and potato; drain the soaked barley and let it briefly drip dry.

Add the vegetables and the soaked barley to the onion and sauté briefly.

Pour in the meat broth, add the bay leaf and let the soup simmer gently for about 1 hour.

Meanwhile, cut the smoked pork (Kasseler) into small cubes; after the hour, add the smoked pork and potatoes to the pot and cook for another ~20 minutes.

Remove the bay leaf, season with salt and pepper and serve with chives.