Trentino barley and cabbage soup

Ingredients

For 1 serving

• Pearl barley55 g
• Cabbage120 g
• Potatoes80 g
• Speck30 g
• Carrots1
• Celery30 g
• Onion40 g
• Beef broth600 ml
• Extra virgin olive oil5 g
• Bay leavesto taste
• Saltto taste

Contains: gluten, celery,

In season: October – March

Method

1. Warm the beef stock. Dice the speck; peel the carrot and onion, wash the celery and chop them all; core the white cabbage and cut the leaves into thin strips; peel the potatoes and cut them into 1.5 cm dice. Rinse the pearl barley.
2. Heat the olive oil in a large pan over medium heat and fry the speck with the onion, carrot and celery for 5 minutes, until the speck is golden and the vegetables soft.
3. Add the barley, cabbage, potatoes, bay leaf and hot stock and bring to the boil.
4. Cook for 45 minutes over low heat with the lid ajar, stirring now and then so the barley doesn't stick, until the barley is tender and the soup thick. Remove the bay leaf and adjust the salt, carefully as the speck is salty.
5. Turn off the heat and rest for 5 minutes before serving, so the soup settles and thickens.