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Schoppa Da Giotta - Buendner Barley Soup

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“Sourced from europeancuisine.com. Simple and hearty barley and bacon soup. Submitted for ZWT7. The original recipe had a whole head of garlic but I reduced this to only 5 cloves of garlic.”
READY IN:
3hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the barley overnight in the 2.5 liters of water. Season this water with the salt and simmer the barley and the pork and beef in it for 3 hours over low heat.
  2. Add the speck about halfway through the cooking period.
  3. Wash, rinse and chop finely the vegetables, and add them to the soup about 45min before completion.
  4. Add the milk to finish the soup, just before serving.

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