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Barley soup

Serves 4

  • 1 onion
  • 30 g carrot, diced
  • 30 g celery, diced
  • 20 g raw potato, diced

  • 80 g smoked pork (1 slice)

  • 100 g barley
  • ½ l meat stock or water plus stock cube
  • 1 spoon butter

  • 1 bay leaf
  • 4 tablespoons finely chopped chives
  • Freshly milled pepper
  • Salt

  • Peel and dice the onion, then sweat it in the butter. Add the carrot and celery, then fry gently for 5 minutes.
  • Wash the barley in cold water and add to the pan of vegetables.
  • Add the meat stock, the smoked pork and the bay leaf, and leave to cook.
  • 10 minutes before the soup has finished cooking, add the finely diced potato.
  • Remove the slice of smoked meat, leave it to cool slightly, then dice or finely slice it and place it in the soup as an accompaniment.
  • Finally, season the soup with chives, salt and pepper.

Cooking time: 1 hour, 30

Helpful tips and suggestions:
  • You can also add a piece of pancetta or bacon while the soup is cooking.
  • Serve Tirtlen or potato fritters as a side dish.
  • To cut the cooking time, you can leave the barley to soak in cold water for 2-3 hours beforehand.
Barley soup
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Fam. Pescollderungg
Str. Costadedoi, 21
I-39030 San Cassiano (BZ)
Alta Badia
T +39 0471 849508
F +39 0471 849292

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