Graupensuppe - German Barley Soup

I got to know this soup a few years ago when I visited my mother-in-law and she made us some Graupensuppe or Barley Soup, in English. I was immediately captivated by its colourful appearance and delicious taste. It was hearty yet light at the same time. I was intrigued by this soup because I had never eaten barley in savoury dishes, actually, I had even almost never eaten barley in my life and if I did, only as Asian sweet dessert. So I really really wanted to make it myself and asked my MIL to reveal the secret of her beautiful barley soup :). I was surprised to find out that it's quite simple to make. The only hideous work you've got to do is cutting most ingredients into small cubes...!

Ingredients - serves 4

• 200 g barley, soaked in water overnight
  
• 2 large carrot, cut into small cubes
  
• 3-4 medium potatoes, cut into small cubes
  
• 10 - 15 black peppercorns
  
• 500 g lean beef/lamb shank , cut into small cubes
  
• 1 onion (I used shallot), chopped
  
• 2 leeks, sliced
  
• 1/2 celery root, quartered
  
• Maggi/Knorr beef powder to taste
• Pepper to taste
• 3 l water
  
• 1 tbs olive oil
• Chopped parsley for garnish
  

Instructions

• Heat olive oil in a soup pot.
  
• Sauté the chopped onion, beef cubes and celery root for 1 minute until everything is slightly brown.
• Add water, peppercorns and barley. Simmer for 30 minutes,.
• Now add the carrot and potato cubes, beef powder and pepper to taste. Simmer for another 30 minutes.
  
• Before you turn off the heat, add the leek slices and stir that they're slightly cooked.

Serve the barley soup with chopped parsley!