The South Tyrolean barley soup, a very healthy meal, is a dish which is also served during a Toerggele evening in autumn
Image gallery: Barley Soup
Barley soup is mainly served in the cooler months of the year and warms from the inside. It is cooked together with vegetables for an hour and served with knuckle of pork or meat for a more saturating effect. At the end of the cooking time, the pot contains a creamy, viscous soup, nutritious and healthy. The main ingredients are onions, carrots, celery, potatoes, smoked meat or Speck for the typical flavour, barley, meat soup or vegetable stock and butter.
Barley calms the stomach, binds toxins and stimulates intestinal activity. Ingredients of the cereal such as vitamin B, free folic acid, minerals and little fat speak for themselves.
Barley soup - "Gerstensuppe" in German, "zuppa d'orzo" in Italian - is among the typical meals which are served in the Toerggele period in autumn, but can also also enjoyed on a cosy mountain hut in summer, after an exhausting hike in the wonderful world of the South Tyrolean mountains!
