South Tyrolean barley soup (Gerstsuppe, Graupensuppe) South Tyrolean barley soup (Gerstsuppe, Graupensuppe)

South Tyrolean barley soup (Gerstsuppe, Graupensuppe)

a very healthy and hearty soup, which is also served during a Toerggele evening in autumn

15 Min
50 Min
For 4 people

1.5 l water
150 g smoked pork meat
1 small piece of smoked belly bacon
100 g rolled barley
1 potato
1 onion
1 clove of garlic
1 carrot
Celery greens (you can also use a piece of the celery root)
Salt and pepper
Roast (lightly) the onion, garlic clove, celery greens and carrot in a pot. Wash the barley with cold water in a sieve and add to the vegetables in the pot. Pour in water and add the smoked meat and the smoked belly bacon.
The cooking time is about 45-50 minutes! About 10 minutes before the end of cooking, add the peeled and chopped potato.
Season to taste with salt and pepper and refine with parsley.

TIP: You can also put a smoked porg sausage in the soup. Simply boil it briefly in the soup, slice the sausage and add it to the soup you serve. One of the great things about this soup is how well it freezes! You don’t lose any quality by making it ahead.
Recipe by: Tourist office Partschins/Parcines
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