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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.
Paul Huber
Farmer from farm Griesserhof
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
  • circle-dashed 1.
    Step
    Fry diced ‘Speck‘, add barley and cover with about 2 litres of water.
  • circle-dashed 2.
    Step
    Bring to the boil, add smoked meat and allow to simmer for 2 hours.
  • circle-dashed 3.
    Step
    Add vegetables, diced, 20 minutes before the end of cooking time and season.
  • circle-dashed 4.
    Step
    Remove smoked meat, cut into small pieces and return to soup.
  • circle-dashed 5.
    Step
    Serve sprinkled with chopped chives.
  •  
    Happy cooking
Paul Huber
Farmer from 'Roter Hahn Buschenschank'
Griesserhof in Vahrn

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Griesserhof
Paul Huber  | Vahrn  (Eisacktal valley)
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