Tyrolean barley soup

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


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


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.