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Recipe by Plachutta/Wagner, slightly modified:
Ingredients for 60 portions:
1kg pearl barley
1kg beans (we use scarlet runners instead of white beans, Ritschert should be colored)
1,9kg cured pork
6 leeks
1,5kg rootage
12 bay leaves
1 knob garlic
12 bunches of lovage (reduced in our recipe)
salt, peppercorns, caraway, vinegar
28l water
Soak pearl barley and beans in water for a few hours (in separate bowls), then pour the water away.
Cut rootage into dices, leek into slices, mince garlic.
Place the cured porc in cold water, bring it to the boil.
Add bay leaves, pepper, caraway, salt and boil for 25 min.
Add beans, boil for another 30 min.
Add rootage, leeks, garlic and pearl barley and cook until tender.
Look if the meat is done and cut it into cubes.
Serve the soup with minced lovage and refine with some vinegar.
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