South Tyrolean Barley Soup

Clean and chop the soup vegetables. Heat the oil in a soup pot, sauté the vegetables on 2 or automatic heat 5 to 6, extinguish with hot water. Add the barley, washed in a sieve, and the stilt, let it boil and cook for about 70 minutes on 1 or on the automatic cooking zone 4 to 5. After 30 minutes add the streaky bacon. Season the soup with salt and freshly ground pepper.

Remove both meats from the soup, cool. Remove bones and pork rind from the meat and dice, return to the soup, reheat. Cut chives into rolls with scissors, sprinkle on soup.

Serve with brown bread and red wine.

100 min

from Hamburgische Electricitätswerke Ag

Our tip: Use bacon with a subtle smoky note!

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