Barley and Vegetable Soup with Bacon
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
6
- Ingredients
- 400 grams marbled Pancetta
- 2 bay leaves
- 6 mashed allspice
- 150 grams Pearl barley
- 1 large Kohlrabi (with green parts)
- 1 stalk Leeks
- 2 carrots
- 1 Parsnip
- 1 stalk Celery
- 2 onions
- peppers
- 1 pinch cayenne pepper
- Seasoning
- 1 bunch parsley
Preparation steps
1.
Rinse pancetta and combine with about 1 1/2 liters (approximately 6 cups) of water, bring to a boil. Add bay leaf and allspice and simmer for 1 hour.
2.
Combine barley with cold water and cook for 5 minutes. Strain through a sieve, rinse with cold water and add to pancetta.
3.
Rinse and peel vegetables, cut everything into cubes.
4.
Add all vegetables (except leek) approximately 30 minutes before the end of cooking to pancetta and barley. Add leek 10 minutes before the end of cooking. Remove meat from soup, cut into small pieces and return to soup. Season with salt, pepper and cayenne pepper. Serve garnished with parsley.
