질문하기
Traditional Trentino barley soup with smoked meat and vegetables. This high protein mediterranean dish is fresh, fiber-rich, and a warming family meal from Italy's alpine region.
Rinse the barley under cold water and drain. Finely dice the onion, carrot, celery, leek, and potato; cube the smoked pork.
In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onion, carrot, celery, and leek. Sauté for 7–8 minutes until softened but not browned.
Stir in the smoked pork and cook for 3–4 more minutes over medium-high heat, letting the meat render gently.
Add the rinsed barley and potato to the pot. Mix to coat with fat and vegetables; add the bay leaf.
Pour in the broth, bring to a boil over high heat, then reduce to low and simmer gently, partially covered, for 60–70 minutes. Stir occasionally and skim foam as needed.
Season soup with salt and black pepper about 15 minutes before end of cooking. Monitor barley tenderness—soup is ready when barley and vegetables are soft but not mushy.
Ladle into bowls, garnish with fresh parsley, and serve hot. Adjust seasoning if desired before serving.
