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Gerstlsuppe mit Lardo

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A delicious barley soup with lardo, perfect for cold days.

Ingredients

Scale
  • 200 grams pearl barley
  • 1 liter vegetable broth
  • 100 grams lardo, diced
  • 2 carrots, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • Salt to taste
  • Pepper to taste

Instructions

  1. In a large pot, heat the diced lardo over medium heat until it starts to render its fat.
  2. Add the onion, garlic, and carrots, and sauté until soft.
  3. Add the pearl barley and stir for a few minutes.
  4. Pour in the vegetable broth and add the bay leaf.
  5. Bring to a boil, then reduce heat and simmer for about 30 minutes until the barley is tender.
  6. Season with salt and pepper to taste.

Notes

  • This soup can be prepared in advance and reheated.
  • For a richer flavor, use homemade broth.

Nutrition

Find it online: https://michaelskueche.de/gerstlsuppe-mit-lardo/