BARLEY SOUP
Barley soup is part of winter like snow, skiing, sleigh riding and the painful tingling sensation when the fingers or toes come back to operating temperature (in our West Austrian dialect we call it Nägala, but there are also Boanigeln, Krahnogln, Oanigln).
There is nothing better than a hearty barley soup after a day in the snow.
A successful barley soup lives from a balanced mixture of vegetables and smoked meat and the richer the bouillon that we use as a base, the stronger the soup will be. And of course it only tastes really good if we’ve been outside long enough. A barley soup can also be reheated over and over again. Some claim that it’s like goulash and that the soup just keeps getting better.
Ingredients
6 - 8 servings
– 160 g rolled barley
– 300g smoked meat (Ripple are great)
– 500 g smoked ham
(both cut into bite-sized pieces)
– 1.5 l beef soup
– 200 ml white wine or sparkling wine (alternative non-alcoholic: additional 100 ml soup)
– 200g diced bacon
– 400g soup vegetables (carrots, celery, yellow beets) cut into small cubes,
if you like, you can also add 2 waxy potatoes in small cubes
– 2 pieces of bay leaf
– 150 g mushrooms (quartered)
– 2 onions (finely chopped)
– 2 cloves of garlic (finely chopped)
– 0.15 l cream
– Salt pepper
– Parsley or chives
Preparation
– Cut the vegetables and meat into cubes
– Cut the mushrooms into quarters
– Cut the garlic into small pieces
– Prepare beef soup, wine and cream
Cooking
– Fry the bacon cubes and leave out the fat.
– Add onions, garlic and a bay leaf and sauté.
– Add the soup vegetables and lightly roast.
– When the vegetables are translucent, add barley and mushrooms, toast briefly and deglaze with white wine. Reduce the wine and then add the beef soup.
– Add the potatoes, smoked meat and ham and cook covered for 30 to 45 minutes (depending on the size of the meat pieces) until soft.
– Refine with cream, season with salt and pepper and garnish with a little parsley or chives and serve.
and together with that...
We recommend a nice beer – how about a blond Leffe – or of course a fresh white wine, such as a Pinot Blanc from the Primus winery.
A glass of champagne is of course also very good as a hangover breakfast.
CULINAMUS!
