South Tyrolean barley soup
Source: https://www.meranermuehle.it/rcp_recipe/south-tyrolean-barley-soup
Total time
1 Hours
50 Minutes
Baking/cooking time
1 Hours
30 Minutes
Difficulty
easy
Ingredients
For 4 persons
| 120 | g | Rolled barley Regiograno bio |
| 300 | g | smoked pork meat |
| 1 | potato | |
| 2 | carrots | |
| 1 | onion | |
| 1 | celery stalk | |
| 1500 | ml | water |
| 1 | bay leaf | |
| q.s. | parsley | |
| q.s. | Salt |
Preparation
- Soak the barley overnight to reduce the cooking time.
- Cut the bacon into small cubes and sauté it in a pot with a bit of oil.
- Add the barley and the smoked meat to the pot.
- Fill it with 1.5 liters of water and let it simmer for about 45 minutes without adding salt.
- In the meantime, cut the vegetables.
- Add the chopped vegetables to the pot 20 minutes before the cooking time is up.
- Season with salt to taste.
- Remove the smoked meat, cut it into small pieces, and return it to the soup.
- Serve the soup hot and enjoy.
Rolled barley Regiograno bio
Questo orzo "Regiograno" proviene principalmente dalla Val Venosta ed è coltivato secondo rigidi criteri biologici. Ideale per la tradizionale zuppa d'orzo o per un buon risotto d'orzo, ma anche come ingrediente tiepido per le insalate estive. L'orzo è facilmente digeribile e si distingue per il suo alto contenuto di fibre. I prodotti del Molino Merano con il logo "Regiograno" contengono solo cereali provenienti da contadini altoatesini e sono soggetti a controlli approfonditi.
500 g
€3.00
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