South Tyrolean barley soup

Barley soup (Gerstsuppe) is an essential part of a genuine Toerggele meal in autumn, and in the colder months, a plate of soup is perfect for warming up after a winter walk. Pork neck is a key ingredient, though smoked peasant sausage also tastes good in it. You can also make a vegetarian version without meat. Barley soup, sometimes also called "Graupensuppe", freezes well.

Ingredients for 4 portions:

• 100 g small pearl barley
• 150 g pork neck
• 1.5 l water or vegetable stock
• 1 onion
• 1 clove of garlic
• 1 carrot
• 1 potato
• 1 celery stick or 2 slices of celeriac
• salt, pepper, parsley, bay leaf

5 steps for preparation:

• Sauté the onion and garlic, then add the barley and a few bay leaves.
• Pour in the water or vegetable stock and let the meat simmer in it for 20 minutes.
• Add the carrot and celery, and then add the potatoes after another 10 minutes.
• Season to taste with salt and pepper.
• Garnish with parsley before serving.

By the way: Pearl barley is a healthy cereal rich in fibre. Thanks to its high beta-glucan content, it is considered to aid digestion and is often used as an alternative to risotto rice.