250 g speck
75 g leek
1 tbsp butter or lard
100 g barley
1 l vegetable stock
Wash barley and soak for several hours in cold water.
Cut speck into small pieces, potatoes cut into large, and the remaining vegetables into small cubes.
In a large saucepan melt the butter or lard and fry the pieces of bacon. Add the vegetables and cook for about 2-3 minutes.
Add barley, fry a little and pour the broth. Cook vegetables and barley are tender. Season with salt and pepper.