Hearty Barley Soup with Pretzel Bread
Soup
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Cook Time
2 h 45 min
Servings
6
Difficulty
Medium
Prep Time
105 Min
Description
This hearty barley soup is a real soul warmer, especially on cold days! Inspired by South Tyrolean cuisine, it combines spicy bacon, fresh soup vegetables and creamy potatoes into a comforting dish. The pearl barley gives the soup a pleasant texture and makes it filling. As a special highlight, I serve homemade pretzel hearts sprinkled with poppy seeds and sesame seeds - a crispy treat that goes perfectly with the soup. An ideal dish for the whole family that can also be prepared well in advance.
Ingredients (16 ingredients)
-
700 g Frozen pretzel sticks
-
200 g South Tyrolean bacon (piece)
-
1 bunch Soup vegetables
-
400 g Potatoes
-
1 piece Onion
-
2 clove Garlic
-
3 tbsp Oil
-
Salt
-
Pepper
-
0.5 tsp ground caraway
-
250 g Pearl barley
-
2 piece Bay leaves
-
2.5 l Vegetable broth
-
Poppy seeds for sprinkling
-
Sesame seeds for sprinkling
-
4 Stiele Parsley
Preparation (14 steps)
Prepare pretzel sticks
Let the frozen pretzel sticks thaw for 20–30 minutes. In the meantime, continue with the next steps.
Cut bacon into small pieces
Cut 200 g South Tyrolean bacon (piece) into approx. 1 cm cubes and set aside.
Prepare soup vegetables
Clean and wash the soup vegetables. Peel and finely dice carrots and celery. Halve the leek lengthwise and cut into fine strips. Set everything aside.
Prepare potatoes, onion and garlic
Peel, wash and finely dice approx. 400 g potatoes. Peel 1 onion and 2 cloves of garlic. Quarter the onion and halve the garlic.
Chop onion and garlic
Put the prepared onion and garlic into the mixing bowl and chop for 3 sec./level 5. If necessary, push down with the spatula.
Sauté bacon, onion and garlic
Add 3 tbsp oil and the bacon cubes to the mixing bowl and sauté for 3 min./120°C/level 1.
Sauté vegetables
Add the prepared soup vegetables and the potato cubes to the mixing bowl and sauté for 5 min./120°C/level 1.
Add barley and broth
Rinse 250 g pearl barley in a sieve with cold water and drain. Add the drained barley together with 2 bay leaves, ½ tsp ground caraway, salt and pepper to the mixing bowl. Pour in 2 ½ l vegetable broth.
Cook soup
Close the mixing bowl and let the soup simmer for 30 min./100°C/level 1.
Shape pretzel hearts
Halve the thawed pretzel sticks lengthwise. Roll each half into an approx. 28 cm long strand and form or lay into a heart. Press the two ends together well. Place hearts on two baking trays lined with baking paper.
Brush and sprinkle pretzel hearts
Brush the pretzel hearts with cold water. Sprinkle some hearts with coarse salt (is part of the frozen pack) or with poppy seeds or sesame seeds as desired.
Bake pretzel hearts
Bake the pretzel hearts sheet by sheet in a preheated oven (electric oven: 220 °C/convection oven: 200 °C) for approx. 10 minutes.
Chop parsley
Wash approx. 4 sprigs of parsley, shake dry and chop coarsely.
Season and serve soup
Season the soup with salt and pepper and sprinkle with the chopped parsley. Serve the baked pretzel hearts with it.
Finished cooking? Great! 🎉
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Created by
Laura Meyer
3
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk
- Sesame seeds
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