Rinse pearl barley frequently until tap water remains almost clear and allow to drain. Cut out the stem from the white cabbage and cut out any wilted leaves. Clean carrots, separate kohlrabi from peel, clean leeks and cut in half lengthwise, separate beets from peel and rinse. Chop the greens into small pieces.
Pour the rolled barley with the greens and the vegetable bouillon into the Kelomat, let it boil, close the pot and cook the greens with the rolled barley on the gentle setting in about 100 minutes on the stove, then open the pot. Add butter in flakes, season with salt and pepper and add the juice of one lemon. Mix sour cream with crème fraîche and horseradish, put a tablespoon of crème fraîche on each unit and sprinkle with cress.
Tip: Always use organic lemons for cooking, if possible!