Bettina's Kitchen Stories: Barley Soup
In the heart of the snowy mountain landscape of Val Passiria, at the Ulfaser Alm, cooking is still done according to tradition. Today, together with the cook, Erika, I am preparing a typical dish of traditional peasant cuisine: the hearty South Tyrolean
Barley soup
Ingredients:
- 100 g pearl barley
- 150 g pork (shoulder or collar)
- 1.5 litres water or vegetable stock
- 1 onion
- 1 clove of garlic
- 1 carrot
- 1 potato
- 1 celery stick or 2 slices of celeriac
- Salt – pepper – parsley – bay leaf
Preparation:
- Sauté the onion and garlic in a pot. Add the barley and bay leaf, pour in the water or stock and add the meat.Let it simmer for about 20 minutes.
- Then add the carrot and celery.
- After another 10 minutes add the potato.
- Season with salt and pepper to taste.
- Finish with chopped parsley before serving.
