Region: Trentino

Italian Authentic Barley Soup





Serves 4


150 g pearl barley

1 onion

1 tbsp chopped chives

40 g butter

1 l meat stock

1 carrot

1 potato


olive oil

1 stalk celery

2 bay leaves

100 g smoked bacon





Dice the onion, carrot, celery and potato.

Melt the butter in a pan and add the onion.

When transparent add the carrot and celery and fry for 5 minutes.

Add the diced bacon and the washed and drained barley with 3-4 ladles of stock and the bay leaves.

Leave on a low heat until the barley is cooked, adding the diced potato just toward the end.

Turn off the heat, add the chives, oil, and salt and pepper to taste.

Serve immediately.


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