Schoppa Da Giotta - Buendner Barley Soup

Name: Schoppa Da Giotta - Buendner Barley Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 serving(s)
Ingredients: 60 g barley; 2 1/2 liters water; 1 tablespoon salt; 300 g smoked pork; 200 g beef; 150 g speck; 5 garlic cloves; 1/2 cabbage; 1/2 stick celery; 1 carrot; 3 potatoes; 2 1/2 tablespoons milk

Submitted by Coasty

"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."

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photo by Rita1652

Ready In:: 3hrs 15mins
Ingredients:: 12
Serves:: 8

ingredients

60 g barley
2 ¹⁄₂ liters water
1 tablespoon salt
300 g smoked pork
200 g beef
150 g speck
5 garlic cloves
¹⁄₂ cabbage
¹⁄₂ stick celery
1 carrot
3 potatoes
2 ¹⁄₂ tablespoons milk

directions

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.
Add the speck about halfway through the cooking period.
Wash, rinse and chop finely the vegetables, and add them to the soup about 45min before completion.
Add the milk to finish the soup, just before serving.

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Reviews

Comfort food in a bowl. Hearty goodness. FYI Speck is a distinctively juniper-flavored ham originally from Tyrol. Juniper yummy! I didn`t soak the barley. I see no need for that. I did simmer soup for 2 hours. Milk was added but see no reason for that because it was ever so tasty without it. Thanks <br/>Made for ZWT 2011

Rita1652

RECIPE SUBMITTED BY

Coasty

Australia

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making

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