Trentino style Barley Soup

First courses


    Ingredients for 6:
    500 g pearl barley
    3 carrots
    2 large potatoes 
    Vegetable broth
    butter - salt


In order to cook the barley, it needs to absorb water. It must be soaked in water for at least six hours.  

Sauté the diced carrots and potatoes in a tablespoonful of melted butter in a low, wide saucepan, add a ladleful of water, or better yet, vegetable broth. 

Simmer for a few minutes, add the drained barley and sauté for a minute or so.

Cover with broth. Cook slowly and, as an option – add some fresh bacon to add a characteristic touch to the soup. 

Be generous in your portions of barley. The “Minestra da Orz” improves with age and is even better warmed up a few days later!


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