Barley soup with Frankfurter sausages

Total time: 1hr 15m
Preparation Time: 75m

For 4 people

Nutritional Information

Contains 478 Kcal, 19g Protein, 25g Carbohydrates, 32g Fat


  • Vegetables
  • 200 g leek
  • 150 g celeriac
  • 2 carrots
  • 1 tbsp butter
  • 100 g hulled pearl barley
  • Stock
  • 1 litre meat bouillon
  • salt and pepper to taste
  • Frankfurters
  • 8 frankfurter sausages
  • 1 dl single cream
  • 0.5 bunch chives

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  • Vegetables

    Thinly slice the leek, dice the celeriac and carrots. Heat the butter in a pan, sauté the vegetables for approx. 3 mins., add the barley, cook briefly.
  • Stock

    Pour in the stock, bring to the boil, cover and simmer over a low heat for approx. 45 mins., season.
  • Frankfurters

    Cut the frankfurters diagonally into pieces, add to the soup along with the single cream, heat gently. Plate up the soup and garnish with the finely chopped chives.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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