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Tyrolean recipes - farm recipes


Barley soup


100 g smoked ‘speck‘
60 g potatoes
100 g barley
40 g celery
200 g smoked meat
salt, pepper
60 g carrots
40 g leeks


Fry diced ‘speck‘, add barley and cover with about 2 litres of water. Bring to the boil, add smoked meat and allow to simmer for 2 hours. Add vegetables, diced, 20 minutes before the end of cooking time and season. Remove smoked meat, cut into small pieces and return to soup. Serve with chopped chives.
Have fun cooking
Paul Huber
Farmer at ’Griesserhof‘ near Vahrn, a ’Red Rooster‘ farm and inn