(For all ingredients, please use organic versions if available)
200 grams pot barley
100 grams potato
100 grams beans
250–300 grams smoked tofu
40 grams onion
2 cloves of garlic
150 grams vegetables for soup (carrots, celery, etc.)
½ large or 1 small (50 grams) fresh red pepper
1 teaspoon (5 grams) paprika powder
20 grams tomato paste
Fresh green parsley
Laurel leaf
Salt
40 grams oil
Water

1. Soak the barley and beans overnight.
2. Chop the onions into really fine pieces so it will cook faster.
3. Chop the peppers finely.
4. Chop the potatoes into small cubes.
5. Chop the carrots into little cubes.
6. Chop the parsley root and the celery finely.
7. Cut the tofu into small cubes and spread it all over nicely.
8. Mince the garlic extra fine.
9. Heat the oven to the highest temperature.
10. Add some oil to the cold pot. Not too little oil otherwise the onion will burn.
11. When the oil hot, add in the onions and quickly fry it until it becomes slightly translucent.
12. Add in the garlic.Cook it slightly.
13. Add in the peppers. Mix slightly.
14. Add in some water.
15. Slowly add in the soup vegetables: the sweet peppers, the carrots, the parsley root, and the celery.
16. Add in the potatoes. Let it simmer a little bit for about minutes
17. Finally add in the barley and the beans.
18. Add in the tofu at the end.
19. Add some more water if the stew is too thick and increase the temperature slightly.
20. Add in the salt. Cover the pot and let it simmer
21. Lower the temperature and let it simmer.
22. Add in the tomato sauce. Stir and let it cook for about 10 minutes.
23. Finally add in a little more parsley for decoration.
24. Ready to be served.