Peel and finely chop the onion. Wash and clean the carrot, beetroot and celery and cut into small cubes.
Fry the onion in hot fat, add the rolled barley and pour 1.5 l of water. Add the bay leaf and marjoram as well.
Bring everything to the boil briefly, then season with salt and cook over low heat for a good half hour until tender. Stir in between and add a little more water if necessary.
When the rolled barley is soft, add the diced vegetables and cook until al dente.
Season with freshly chopped parsley and serve.
Preparation Tip:
With boiled smoked meat and bread the Rollgerstlsuppe becomes a good main meal.
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