Barley Soup

Minestra di Orzo

Trentino barley and smoked pork soup, thick, tasty, and ideal served piping hot.

6 servings

Easy

Trentino Alto Adige

EasyTrentino Alto Adige

Barley soup is a first course Rustic and nutritious, perfect for a hearty meal when you want a warm, dense, and flavorful dish. Slowly cooked barley develops a soft texture and helps give the liquid a natural body; smoked pork adds intensity and a savory note, which must be carefully balanced during cooking. Vegetables and herbs round out the soup's profile with vegetal and balsamic aromas, while potatoes enhance its smoothness. Flour helps bind the broth without turning it into a thick cream. This recipe is part of traditional Trentino cuisine. The editors propose it as a simple yet structured preparation, where careful attention to salt and slow cooking determine the final balance.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare it shank

90 min

Boil it shank or smoked pork loin in unsalted water for about an hour and a half. Maintain a steady boil and continue cooking until the meat is tender and easily separated from the outer layers. Drain, carefully remove the fat and skin, and set aside for later use.

Wash the barley

Rinse the pearl barley thoroughly under running water until the water runs clear. Drain it well before using: this removes any surface impurities and allows it to be added to the broth without unnecessarily diluting the soup's flavor.

Cook the barley in the broth

120 min

Pour the barley into the broth and cook at a moderate boil for about two hours. Salt Be careful, as the smoked meat is already salty and the liquid will tend to reduce. Stir occasionally and check that the grains are tender, maintaining a thick but still runny soup.

Add the vegetables

After the barley has been cooking for about an hour and a half, add the carrot, celery, parsley, sage, rosemary, marjoram, and potatoes. Add the flour, which will help thicken the broth. Continue cooking at a gentle simmer until the vegetables are tender and the soup thickens.

Combine the meat

15 min

Cut the smoked meat into hazelnut-sized pieces and add it directly to the soup. Let it cook in the broth, taking into account the flavor already present in the meat. If using shank boiled separately, add it instead in the last fifteen minutes, already cleaned and deprived of the fatty parts.

Rule and serve

Cook until the barley is tender, the potatoes are soft, and the broth has reached a slightly creamy consistency. Before serving, season with salt to taste And add pepper. For a tastier version, gently sauté previously sauté the vegetables in oil and onion before adding them to the soup.

Chef's Tips

The editorial staff recommends adding the shank well degreased only in the last 15 minutes, so the meat remains tender and the broth is not excessively fatty.