1. 1

   Step 1

   Finely chop the onion and press the garlic clove.

2. 2

   Step 2

   Cut the leek, celeriac, carrot, potatoes, and savoy cabbage into small cubes or pieces.

3. 3

   Step 3

   Sauté the onion and garlic in a pot with butter until translucent.

4. 4

   Step 4

   Add the diced meat and the diced ham and fry briefly.

5. 5

   Step 5

   Add the prepared vegetables and bay leaves to the pot and sauté briefly.

6. 6

   Step 6

   Stir in the barley and flour and sauté briefly as well.

7. 7

   Step 7

   Deglaze with the vegetable broth and bring to a boil while stirring.

8. 8

   Step 8

   Let the soup simmer over low heat for about 60 minutes, stirring frequently.

   Timer 60 min
9. 9

   Step 9

   Stir in the cream and let the soup thicken.

10. 10

    Step 10

    Season to taste with salt and pepper.

11. 11

    Step 11

    Stir in the finely chopped parsley.

12. 12

    Step 12

    Ladle the soup into bowls and serve hot.

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