Tyrolean barley soup

Time: more than 1 hour
Category: Soups
Complexity: low

Ingredients:

serves 4
 
250 g speck
2 potatoes
75 g leek
2 carrots
1 tbsp butter or lard
100 g barley
1 l vegetable stock
salt, pepper

Preparation:


Wash barley and soak for several hours in cold water.
 
Cut speck into small pieces, potatoes cut into large, and the remaining vegetables into small cubes.
 
In a large saucepan melt the butter or lard and fry the pieces of bacon. Add the vegetables and cook for about 2-3 minutes.
 
Add barley, fry a little and pour the broth. Cook vegetables and barley are tender. Season with salt and pepper.