2 ltr. cold water pour into a stockpot, 400 g smoked spare ribs, 1 onion diced, 4 cloves garlic in slices, 2 bay leaves and 1 tbsp. dried juniper berries add all to the water, bring to a boil and cook for ca. 20 mins.
20 g dried white beans soaked overnight in water, add the beans and cook another 45 mins.
100 g barley soaked overnight, 1 carrot, in cubes, 1 parsnip in cubes, 1/2 root celery in cubes and
1 tbsp. majoram add all into the soup and cook for further 30mins.
Take out the spare ribs, remove the meat, cut it into small pieces and return to the soup.
Salt and fresh ground pepper season the soup and add 2 tbsp. Cornel Cherry Vinegar.
TIPP: specially tasty when prepared a day in advance and reheated
serves 4
