Gerstesuppe
A hearty and comforting South Tyrolean barley soup, rich with tender pearl barley, a medley of root vegetables, and the distinctive smoky flavor of speck (smoked cured ham). Perfect for a cold day.
Ingredients
- •1 cup (200g) Pearl barley
- •150 g Speck (smoked cured ham), diced
- •1 medium Yellow onion, finely diced
- •2 cloves Garlic cloves, minced
- •1 large Carrot, peeled and diced
- •1/2 small (or 2 celery stalks) Celery root (celeriac), peeled and diced
- •1 small Leek, white and light green parts, thinly sliced
- •1 medium Potato, peeled and diced
- •6-7 cups (1.5-1.75 liters) Beef or vegetable broth
- •1 teaspoon Dried marjoram
- •1 leaf Bay leaf
- •2 tablespoons Fresh parsley, chopped, for garnish
- •to taste Salt
- •to taste Freshly ground black pepper
- •1 tablespoon Olive oil or butter (optional, if speck fat is insufficient)
Instructions
- 1.
Rinse the pearl barley thoroughly under cold water. For a quicker cooking time, you can soak it in cold water for at least 30 minutes, then drain before use.
- 2.
In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil or butter over medium heat (if your speck is very lean, otherwise start with just the speck). Add the diced speck and cook until crispy and most of the fat has rendered. Remove about a quarter of the crispy speck with a slotted spoon and set aside for garnish.
- 3.
Add the diced onion to the pot with the remaining speck fat. Sauté for 3-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- 4.
Add the diced carrot, celery root, leek, and potato to the pot. Sauté for 5-7 minutes, stirring occasionally, allowing the vegetables to slightly soften and absorb the flavors.
- 5.
Stir in the rinsed (and drained, if soaked) pearl barley, dried marjoram, and bay leaf. Pour in the beef or vegetable broth. Bring the mixture to a boil.
- 6.
Once boiling, reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the barley is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
- 7.
Remove the bay leaf. Taste the soup and season generously with salt and freshly ground black pepper. Remember that speck and broth can be salty, so adjust accordingly.
- 8.
Ladle the Gerstesuppe into warm bowls. Garnish each serving with the reserved crispy speck and a sprinkle of fresh chopped parsley. Serve hot.
Tips
- 💡**Soaking Barley:** Soaking pearl barley for 30 minutes to an hour can significantly reduce its cooking time and result in a creamier texture. Always rinse thoroughly before cooking.
- 💡**Speck Quality:** Use a good quality South Tyrolean speck for the most authentic flavor. Its smoky, slightly salty profile is key to this soup.
- 💡**Consistency Adjustment:** If the soup becomes too thick during cooking, add a little more hot broth or water until you reach your desired consistency. If it's too thin, simmer uncovered for a bit longer.
- 💡**Make Ahead:** Gerstesuppe tastes even better the next day as the flavors meld. It can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. Thaw and reheat gently, adding a splash of broth if needed.
- 💡**Vegetable Variation:** Feel free to add other root vegetables like parsnips or turnip for additional depth of flavor.
Recipe from TheCookbook.ai
Created by Shannon Williams