Who said a good soup is only for the cold seasons? Today, we’re making a special Trentino-Alto Adige recipe that tastes great no matter the weather.
Barley soup, typical of the Val di Non area, is a tasty dish of peasant tradition. In dialect, it is called ‘minestra da orz’ and in German, ‘gerstensuppe.’ Minestra d’orzo is mainly served in mountain lodges at high altitudes, where hordes of skiers (in winter) and athletes of all seasons ask for nothing more than this tasty dish.
Want to make it at home? It is a truly simple recipe and the ingredients required are easy to find and very cheap. Read on for the original recipe and find some more suggestions on how to make your barley soup even richer in the photo gallery!
The Recipe: La Minestra d’Orzo (Barley Soup) from Trentino
Serves 4
Ingredients:
1 onion
3 carrots
1 celery rib
2 potatoes
4 oz smoked bacon
4 oz pearl barley (or Italian orzo)
2 liters meat stock
1 thyme leaf
Chives to taste
Butter to taste
Salt and pepper to taste
Method:
Finely chop the vegetables. Brown the onion in butter. Then add the chopped vegetables (except the potatoes) and the barley and let the flavors combine. Add the stock and thyme and let it simmer for about an hour. Cut the bacon into cubes and add it to the soup, together with the potatoes. Cook over low heat for another 20 minutes. Add salt and pepper to taste and enjoy your meal!