Bring the taste of Germany to your table with our delicious barley sausage soup. This soup is perfect for a cold day and will warm you right up. So grab a stein of beer and a slice of bread, and enjoy some authentic German comfort food.
Heat a large Dutch oven or pot on medium-high heat. Add the butter and bacon and fry to render most of its fat, but bacon is still soft and not crispy. Remove some of the fat if necessary - you should have about 2-3 tablespoons left in the pot.
Lower the heat to medium, add the onions and sliced sausage and cook until onions are translucent and the sausage and bacon are browned.
Add the leeks, carrots, celery, and potatoes; sauté until softened, about 5 minutes - season with salt, pepper, oregano, paprika, and nutmeg.
Pour in the broth, add barley and bay leaf, then bring to a boil; lower the heat and cook for 20-30 minutes or until barley and potatoes are cooked.
Garnish with fresh parsley if desired and serve hot.
You can use either celery stalks or root - celeriac, or both.
Barley tends to "grow" even when refrigerated. Add more broth or water if it has a stew-like consistency or is too thick - best when it's in between soup and stew - aka "stoup."
Add a splash of Maggy, a must-have seasoning liquid for soups and stews.
Make in advance! This sausage barley soup is more delicious the next day, like all soups and stews allowed to steep overnight.
You can use pearl barley, but quick barley makes for a quick meal (*refer to FAQs section in the post above).
Nutrition information is approximate and meant as a guideline only.
Storage: Store the leftover soup in an airtight container in a refrigerator for up to five days. The soup will keep in the freezer for about two to three months.