Ingredients (for 4 to 5 people):

80 g veal

120 g pork

120 g boneless poultry

200 g potatoes

1 large onion

500 g cooked smoked bacon

10 g or less dried powdered mushrooms

140 g porcini mushrooms

50 g chantarelles

pickle juice, optional

120 g barley, cooked in stock

Pepper, salt, marjoram, bay leaves, thyme, oregano, parsley, garlic (all spices are used in very small

amounts)

oil, flour as necessary, water to cover

Preparation

Fry some chopped onions in hot oil. Then add cubed bacon, fry the veal, and then add the pork and the poultry to be fried as well. Spice with the chopped garlic, add the spices and the mushrooms. Pour over the stock. Add the separately cooked, cubed potatoes and the separately cooked barley porridge, which was soaked overnight before it was cooked. Mix well and bring to a boil. Finally, add the pickle juice and chopped parsley.

Pleasure in every bite

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