Gerstesuppe

• •150 g Pearl barley
• •120 g Speck (smoked cured ham) (diced)
• •1 small Onion (finely chopped)
• •2 cloves Garlic (minced)
• •2 medium Carrots (peeled and diced)
• •2 medium Potatoes (peeled and diced)
• •1 medium Leek (white and light green parts, thinly sliced)
• •1 tbsp Olive oil
• •1.8 liters Vegetable or beef broth
• •1 Bay leaf
• •0.5 tsp Dried marjoram
• •to taste Salt
• •to taste Freshly ground black pepper
• •2 tbsp Fresh parsley or chives (chopped, for garnish (optional))

Instructions

1. 1

   Rinse the pearl barley under cold running water until the water runs clear. (Optional: For a slightly faster cooking time, you can soak the barley in cold water for at least 4 hours or overnight, then drain and rinse before use. Adjust cook time if pre-soaked).

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced speck and cook until crispy and its fat has rendered, about 5-7 minutes. Remove the crispy speck with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. 3

   Add the chopped onion to the pot and sauté until softened and translucent, about 3-5 minutes. Add the minced garlic, diced carrots, and sliced leek (white and light green parts) and continue to sauté for another 5-7 minutes until the vegetables begin to soften.

4. 4

   Stir in the diced potatoes and the rinsed pearl barley. Pour in the vegetable or beef broth. Add the bay leaf and dried marjoram. Bring the soup to a rolling boil.

5. 5

   Reduce the heat to low, cover the pot, and simmer gently for 60-75 minutes, or until the barley and vegetables are tender. Stir occasionally to prevent sticking. If the soup becomes too thick, you can add a little more hot broth or water.

6. 6

   Remove the bay leaf. Taste the soup and season with salt and freshly ground black pepper to your liking. Remember that speck and broth can be salty.

7. 7

   Ladle the hot Gerstesuppe into bowls. Garnish each serving with some of the reserved crispy speck and a sprinkle of fresh parsley or chives, if desired. Serve immediately.

Chef's Tips

• 💡For a richer flavor, use a good quality beef broth. For a vegetarian version, omit the speck and use only vegetable broth, perhaps adding smoked paprika for a hint of smokiness.
• 💡Soaking the barley beforehand can reduce the simmering time by about 15-20 minutes, but it's not strictly necessary if you have time for a longer simmer.
• 💡Gerstesuppe tastes even better the next day as the flavors have more time to meld. It can be stored in an airtight container in the refrigerator for up to 3 days.
• 💡Adjust the consistency to your liking; if you prefer a thicker soup, cook it a bit longer uncovered, or if you like it thinner, add more broth.