Gerstesuppe

A hearty and warming South Tyrolean barley soup, rich with smoked speck, tender pearl barley, and a medley of root vegetables like carrots, potatoes, and aromatic leeks. A true taste of the Alps, perfect for a cold day.

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.