Rumford Soup

For the Rumford soup, cut the bacon and pork belly into cubes. Peel and chop the onion and fry it with the meat and bacon cubes in a saucepan with clarified butter.

Pour some chicken broth over it and bring it to boiling point. Stir in the pearl barley and cook on low heat with the lid closed until everything is almost soft.

Meanwhile, peel the carrot and potatoes and cut them into small pieces. Drain the sauerkraut, rinse briefly and chop finely. Add the vegetables and the sauerkraut to the soup. Add a little more clear soup and simmer until the potato cubes are cooked soft.

Season the Rumford soup with a little mustard and salt and serve.

Preparation Tip:

With a few slices of toasted garlic black bread, the Rumford soup tastes even better.

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