Starter

Barley soup

Barley soup

It was once prepared mainly during Lent, sometimes with and sometimes without smoked meat. Today it’s a permanent fixture on the Törggelen menu.

Recipe from the farmer's kitchen

Paul Huber

Farmer from farm Griesserhof

Roter Hahn/Frieder Blickle ©

Ingredients

4 persons

50 MIN.

• 100 g
  smoked ‘Speck‘
• 60 g
  potatoes
• 100 g
  barley
• 40 g
  celery
• 200 g
  smoked meat
• salt and pepper
• 60 g
  carrots
• chives
• 40 g
  leeks

Print recipe

www.roterhahn.it

Instructions - Barley soup

• 1.

  Step
  Fry diced ‘Speck‘, add barley and cover with about 2 litres of water.
• 2.

  Step
  Bring to the boil, add smoked meat and allow to simmer for 2 hours.
• 3.

  Step
  Add vegetables, diced, 20 minutes before the end of cooking time and season.
• 4.

  Step
  Remove smoked meat, cut into small pieces and return to soup.
• 5.

  Step
  Serve sprinkled with chopped chives.
•  
  Happy cooking

Paul Huber

Farmer from 'Roter Hahn Buschenschank'

Griesserhof in Vahrn

Share with friends