Tyrolean Barley Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g barley, (rolled barley / pearl barley)
- 200 g bacon, smoked, cut into cubes
- 1 small onion (s)
- some marjoram
- 1 leek
- 1 carrot (s)
- 1 bay leaf
- 3 tablespoon oil
- 1 ½ liter beef broth
- some smoked salt
- salt and pepper
- 2 medium potato (s)
- parsley
Print Recipe
Pin Recipe Instructions
- Cut the onion into cubes and sweat in the hot oil until translucent. Stir in the barley and toast it until it is light brown. Pour in the beef stock, add some marjoram and 1 bay leaf and simmer for about 30 minutes. Stir occasionally.
- In the meantime, cut the carrot and potatoes into cubes and the leek into rings, add and season with salt, pepper and smoked salt. Simmer for another 10 minutes, then add the bacon for the last 5-7 minutes. Stir every now and then and add some water if necessary.
- Sprinkle with parsley and serve.
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