Halve the leek and cut into thin slices, carrots and celery into small cubes. Chop half of the onions into small pieces. Sprinkle the rest of the onion with bay leaf spice and cloves.
In a frying pan, lightly fry the bacon cubes and the chopped onion. Add the vegetables and cook for a few minutes until soft. Extinguish with the soup and let it boil. Add the barley.
Add the chopped onion and the calf’s foot. Cook on low heat without lid for one and a half to 120 minutes.
Remove the onion and the calf’s foot. Remove lean meat from the bone, chop and return to the soup. Add sausages to soup and cook until hot, about seven minutes.
Chop the parsley and sprinkle on top.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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