Soak the barley in water in about five hours. Make the barley with the soaking water in about half an hour. Cut the cabbage leaves into two centimeter squares and blanch. Add the cabbage to the soup and make another ten minutes. Season with salt and pepper. Season the soup with fruit vinegar and remove from heat. Mix the diced peppers and two-thirds of the parsley into the soup.
Serve: Sprinkle the soup with the remaining chopped parsley.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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