Barley Soup

Barley soup is a typical dish of Italian cuisine, especially in northern Italy, where barley is traditionally cultivated. Here is the recipe:

Ingredients

• 200 g of pearl barley
• 1 medium onion
• 2 carrots
• 2 stalks of celery
• 1 medium potato
• 400 g of peeled tomatoes or tomato puree
• 1 liter of vegetable or meat broth
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Chopped parsley (for garnish)

Preparation

1. Prepare the ingredients: wash and finely chop the onion, celery, and carrots. Peel and dice the potato.
2. Heat the oil in a large pot and sauté the chopped onion until it becomes translucent.
3. Add the celery and carrots and cook for about 5 minutes, stirring often.
4. Put the pearl barley into the pot and lightly toast it with the other ingredients for a few minutes.
5. Pour the peeled tomatoes or tomato puree into the pot along with the diced potato.
6. Add the vegetable or meat broth, bring to a boil, and then reduce the heat.
7. Let simmer for about 30-40 minutes or until the barley is soft but still al dente.
8. Adjust salt and pepper to taste.
9. Serve hot, with a sprinkling of grated Parmesan cheese and chopped parsley on top.

Curiosities

In some regional variations of barley soup, you may also find other vegetables such as pumpkin, green beans, or cabbage. Furthermore, depending on the desired consistency, you can add more or less broth to obtain a thicker or thinner soup. This soup is ideal for warming up during the cold months and is also very nutritious.

I hope you enjoy this comforting winter dish, bon appétit!