Who said that a good soup or soup both thing alone cold season? For what we propose today we took inspiration from Trentino Alto Adige.

There barley soup typical of Val di Non, is a tasty, but poor dish, coming from the peasant tradition. In dialect, it is called "Soup from orz" and in German "Gerstensuppe" and it is mainly served in high altitude refuges, where hordes of skiers (in winter) and sportsmen of every season ask for nothing but a tasty dish.

Do you want to find out how to cook it at home? It is really simple and the required ingredients are easy to find and very cheap. Below the original recipe, while in our gallery, some suggestion on how to make barley soup even richer.

Trentino barley soup

Ingredients

For 4 people, you need: 1 onion, 3 carrots, 1 celery stick, 2 potatoes, 100 g of smoked bacon or speck, 100 g of pearl barley, 2 l of meat broth, 1 thyme leaf, chives, to taste, butter to taste, salt and pepper to taste.

Method

Cut the vegetables into small pieces, brown the onion in the butter, then add the chopped vegetables (except the potatoes) and the barley and cook well. Add the broth and thyme and cook over low heat for about an hour. Cut the bacon into cubes and add it to the soup, together with the potatoes. Cook over low heat for another 20 minutes. Add salt and pepper to taste and enjoy!

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