- 150 g Pearl Barley
- 1 Carrot
- 1 stalk Celery
- 1 Onion
- 1 Potatoes
- 2 leaves Laurel
- 4 strands to be chopped Chive
- q.s. Black Pepper
- q.s. Salt
- 40 g Butter
- 2 tablespoons Extra Virgin Olive Oil
- 1 l Beef Broth
Pearl barley soup is a typical and ancient dish of Trentino Alto Adige, prepared with pearl barley and vegetables cut into small cubes.
To prepare the barley soup start by cleaning the vegetables (onion, carrot, celery, potato) and cut them into small squares.
Put the butter in a pan and when it is melted add the onion and let it dry.
Also toss the carrot and celery in the pan and fry for 5 minutes.
Add the pearl barley, which you have washed under running water and drained. Add 3 or 4 ladles of beef broth to the barley. Then add the bay leaves and cook the soup over low heat until the barley is cooked, taking care to add when needed some hot broth.
10 minutes before the end of cooking add the diced potatoes.
When cooked, turn off the heat, pepper, add the chopped chives, extra virgin olive oil and season with salt.
Serve immediately with grated Parmesan Cheese on the table!