Pearl Barley Stew (or Soup)

A German Classic with a Desi Twist (Optional)

This rustic German soup is built for comfort—slow-cooked beef, root vegetables, and pearl barley come together in a rich, nourishing broth. It’s the kind of meal that warms you from the inside out—just the thing for a Scottish summer’s dreich day of drizzle and wind.

On the continent, you might find this served in deep bowls with a thick slice of rye bread. But it’s just as good with a chunk of sourdough or even a buttered tattie scone. And if you’re in the mood to spice things up, we’ve added an optional Desi twist: a couple of green chillies added to the broth lend a soft, warming heat that doesn’t overpower but lingers just enough to notice.

This one’s a keeper—rooted in German kitchen tradition, revived in a West of Scotland kitchen, and gently adapted for the spice-loving soul.

Ingredients

2 litres water

600–800g beef bones or beef shank

3–4 bay leaves

15 whole peppercorns

2 garlic cloves

1 medium onion

Optional Desi twist: 2–4 green chillies (left whole, pierced once with a knife)

200g smoked sausage (1–3 sausages depending on size) 1–1.5 cups pearl barley (use 1 cup for soup, 1.5 for stew)

2 medium potatoes

1 leek

2 carrots

2–3 stalks of celery or ¼ celeriac root

Salt (to taste)

Black pepper (to taste)

1 stock cube (optional, for added depth)

Crème fraîche (optional, to serve)

Instructions

Step 1: Prep the Ingredients

Wash all vegetables thoroughly. Rinse the pearl barley under running water until the water runs clear. Soak in fresh water while you prepare the broth.

Step 2: Make the Broth

Peel the onion and garlic. In a large pot, add beef bones or shank, 2 litres water, onion, garlic, bay leaves, peppercorns, and 1 teaspoon of salt. Optional Desi twist: Add 2–4 green chillies, left whole and pierced once with a knife, to infuse the broth with a gentle warmth. Bring to a boil, then reduce heat and simmer uncovered for around 2 hours, or until the meat comes off the bones easily.

Step 3: Prepare the Vegetables

Dice the carrots, leek, potatoes, and celery or celeriac. In a separate pan, sauté carrots, leek, and celery in a little oil or butter until softened. Add the diced potatoes and a pinch of salt. Drain the soaked barley and stir it in.

Step 4: Combine and Simmer

Strain the beef broth into the pot with vegetables and barley (discard the solids, including chillies and bay leaves). Remove the meat from the bones, shred or dice it, and add it to the pot. Simmer for 20 minutes, or until the barley and potatoes are tender.

Step 5: Add the Smoked Sausage

Slice the smoked sausage and stir it into the soup. Simmer for an additional 5–10 minutes, until the sausage is heated through.

Step 6: Adjust and Serve

Adjust the consistency to your liking by adding more water or prepared stock (a stock cube can help here). Season with salt and pepper to taste. Serve hot with a dollop of crème fraîche, if you like.

Serving suggestion:

Wrap your hands around a warm bowl on a grey afternoon—this soup is as satisfying in Clydebank or Cologne as it is in Karachi. Soft, hearty, and customisable to taste, it’s a true Desi & Deutsch dish: where comfort food crosses cultures.