Tyrolean Goat Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g barley, (rolled barley)
- 400 g meat, raw smoked meat (partial meat or pot roast)
- 0.25 liter ¼ sour cream
- 1 onion (s)
- 2 carrot (s)
- 1 leek
- salt and pepper
- Peppercorns
- marjoram
- Bay leaf
- vinegar
- oil
- Flour
Print Recipe
Pin Recipe Instructions
- Soak the barley in cold water the day before preparing the soup.
- Bring about 1 1/2 l of water to the boil, add 1 bay leaf and 5 peppercorns. Cook the meat in it until soft (takes about 1/2 hour) and let it cool in the stock.
- Peel onions and cut them into fine pieces. Clean the leek, cut lengthways and wash. Clean and peel the carrots. Cut the vegetables into small pieces.
- Lift the meat out of the stock and cut into pieces of equal size, strain the stock. Strain the rolled barley and drain well.
- Sauté the onion in a little oil, add the rolled barley and vegetables and roast briefly, pour over 1 1/4 l of the stock. Cook the rolled barley and vegetables until crispy and soft (takes approx. 20 minutes).
- Whisk the sour cream with 1 teaspoon of flour and stir into the soup. Simmer the soup briefly on a low flame and season with salt, pepper, marjoram and a dash of vinegar. Add smoked meat and heat it up in the soup. Serve the soup sprinkled with marjoram.
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