John Myers
Sarntal Barley Soup
The perfect sarntal barley soup recipe with a picture and simple step-by-step instructions.
- 100 g Barley
- 2 piece Onion
- 4 small Carrots, about 120 gr.
- 4 Stalk Celeriac
- 1 piece Parsley root, about 60 gr.
- 3 tbsp Lard
- 2 piece Potatoes, about 120 gr.
- 150 g Pork belly
- 1000 ml Water
- 3 piece Bay leaves
- Salt
- Black pepper from the mill
- Chives
- Soak the barley covered with water the evening before.
- Peel the onion and cut into small cubes. Peel the carrots, parsley root and celery and dice them too. Peel the potato and cut into cubes. Drain the barley well in a colander.
- Heat the pork lard and sauté the onion in it. Then add the chopped vegetables and the barley and sweat everything again for a good 10 minutes. Pour in the water, add the bay leaves and simmer gently, after 15 minutes add the potato cubes and the bacon cubes and simmer on a low heat until the potatoes are soft.
- In the meantime, cut half a bunch of chives into small pieces
- Now fish out the bay leaves and season the soup with salt & pepper.
- Put the soup in a soup cup and sprinkle with plenty of chives ….. enjoy your meal …..
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