Lenten Soup

Remove the skin from the onion and cut it off. Heat the oil or lard in a saucepan and sauté the onions. Add the spelt flour and fry a little bit. Add paprika powder and pour in soup.

Add the vegetables, beans and pearl barley. Add all the spices. Simmer for about 45 minutes. Dice the imperial meat and add it to the soup.

For vegetarians, cut the cooked carrot into slices and reserve for garnish. For meat eaters, cut the cooked smoked sausage into slices, fry a little and sprinkle over the soup.

Arrange Lenten soup in deep soup plates and garnish each as desired.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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