Tyrolean barley soup
A barley soup (also known as ‘Gerstlsuppe’) not only tastes delicious, it’s also really healthy. Barley, as a grain, is said to offer numerous health benefits – from regulating blood sugar to preventing osteoporosis and gallbladder problems. It also contains eight essential amino acids. This natural wonder is particularly tasty when cooked into a soup.
There are probably countless recipes – I’d like to share my own personal, time-honoured recipe with you.
There are probably countless recipes – I’d like to share my own personal, time-honoured recipe with you.
Ingredients for Tyrolean barley soup
150 g barley, 100 g smoked meat, 1.5 litres of stock, a small onion, yellow beetroot, carrots, leek, celery, peas, potato, parsley
How to make Tyrolean barley soup
Finely chop the onion and leek.
Sauté in a large saucepan with a little oil.
Finely chop the remaining vegetables (celery, carrots, yellow beetroot, parsley) as well.
Rinse the barley under cold water.
Add the barley and vegetables to the saucepan.
Pour in the stock.
Add the diced potatoes and the peas.
Finally, add the sliced smoked meat.
Leave to simmer for about 1½ hours until the barley is tender. You can also soak the barley in cold water for a few hours to reduce the cooking time.
Barley soup is ideal for reheating or freezing!
ENJOY YOUR MEAL!
You can find more recipes from Tyrolean cuisine here.