Turnip and Spinach Stew with Rolled Barley

Rinse cooled selkkaree and place in a large saucepan. Add peppercorns, new spice, bay leaf, salt and unpeeled onion – cut in half. Fill up with beef broth and let it boil. Half with closed lid meanwhile 45 min lightly simmer.

Remove meat, drain clear soup through a sieve.

Heat butter in saucepan, sauté diced onion at low temperature until translucent. Add rutabagas and sauté for three minutes. Pour in clear soup and wine, add drained rolled barley, bring to the boil and simmer gently for fifteen minutes. Season with salt and pepper.

Remove and dice the smoked cabbage, add to the stew with the spinach and cook for another five minutes.

Whip the cream until semi-stiff and add to the stew.

Cut the chives into fine rolls and sprinkle on the stew before serving.

Our tip: Fresh chives are much more aromatic than dried ones!

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