Barley Soup with Frankfurter Sausages

1hr 15m
Preparation/cooking time: ca. 75m

For 4 people

Nutritional Information

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


  • 200 g leek
  • 150 g celery
  • 2 carrots
  • 1 tbsp. butter
  • 100 g hulled pearl barley
  • 1 litre meat bouillon
  • salt and pepper to taste
  • 8 Frankfurter sausages
  • 1 dl single cream
  • 0.5 bunch chives

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  • Thinly slice the leek and dice the celery and carrots. Heat the butter in a pan, sauté the vegetables for approx. 3 mins., add the barley, briefly cook.
  • Pour in the stock, bring to the boil, cover and simmer over a low heat for approx. 45 mins., season.
  • Cut the Frankfurters diagonally, add with the half cream and heat gently. Finely chop the chives and sprinkle over the plated-up soup.

Products used in this recipe

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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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