Barley soup

The classic soup in autumn and winter

Vorarlberg barley soup is a real regional classic and is particularly popular in winter and during Lent. Numerous variations of this traditional dish can be found in Vorarlberg, with each recipe being unique and varying slightly depending on the cook. Some prefer to add plenty of vegetables, while others prefer to add a little more bacon or smoked meat. This variety makes barley soup a real treat - it can be found regularly on menus and guarantees a new taste experience every time!

Ingredients:

  • 100 g rolled barley
  • 75 g carrots
  • 50 g celery root
  • 50 g potatoes
  • 1 onion
  • 150 g smoked meat
  • 1,5 l water
  • 175 g red & white beans (pre-cooked) white beans (pre-cooked)
  • fresh parsley or chives
  • salt, pepper, bay leaf, grated nutmeg, seasoning if required
  • Soup seasoning

Preparation:

  1. Soak the pearl barley in cold water for one to two hours and then rinse well.
  2. Briefly pre-cook the barley and then drain off the cooking water.
  3. Cut the onion, carrots, celery and potatoes into small cubes.
  4. Briefly sauté the onion and finely diced vegetables, add the half-cooked barley and finely diced smoked meat and pour in the water.
  5. Season the soup and simmer for a while.
  6. Just before the end, add the pre-cooked beans.
  7. Garnish with freshly chopped parsley or chives before serving.