Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 onion
• 1 small leek
• a pinch of chili flakes
• 3 potatoes
• 1 carrot
• a piece of parsley and celery root
• 50 g spelt or barley groats*
• bay leaf and allspice
• 1.5 liters of broth from chicken or vegetable
• 3 pickled cucumbers + 1/2 cup juice from pickled cucumbers
• for sprinkling: chives, parsley

Preparation

1. In a pot on olive oil, sauté the diced onion until translucent. Add finely chopped leek and chili flakes, sauté while stirring occasionally for about 3-4 minutes.
2. Add peeled and diced potatoes and after a moment add peeled and grated carrot. Stirring occasionally, sauté the vegetables for about 3-4 minutes. In the meantime, also add peeled and grated parsley and celery.
3. Add the groats, bay leaf, allspice and freshly ground black pepper. Pour in the hot broth and bring to a boil. Reduce heat and simmer for about 15 minutes, until the groats are tender.
4. Add peeled and grated pickled cucumbers and the brine from pickled cucumbers. Simmer covered for about 15 minutes. Serve with parsley and chives.