THE Tyrolean classic for autumn . the barley soup
When the leaves of the trees and shrubs present themselves in warm shades of yellow and red, when the first leaves quietly float to the ground and the air gradually becomes colder, then autumn has arrived in the country. Nature is slowly preparing for winter. The sun’s rays at midday still remind us of the hot summer days, but in the evening we enjoy the warmth and comfort of our cozy home. Our desire for hearty, savory dishes such as barley soup & Co. awakens – and autumn has a few culinary delicacies in store.
We, the team from Berg & Gletscher Hotel Tux Hintertux, are pleased to present you with a particularly popular dish today!
The Tyrolean barley soup
Tyrolean barley soup is traditionally cooked in autumn and is part of a tasty three-course autumn menu consisting of barley soup, rolled ham with puree and chestnuts.
This recipe is calculated for four servings.
Ingredients of the barley soup:
- 150 g rolled barley
- 1 medium-sized onion
- ½ piece of leek (leek)
- 3 carrots
- 1 half of a celeriac
- 2 tbsp vinegar
- 1.5 l water
- 200 g rolled ham
- 50g bacon
- Salt, pepper
- Olive oil
- some chopped parsley
Here’s how it’s done:
- Peel the onions, chop them finely and sauté them in oil in a large saucepan.
- Cut the bacon into small cubes and add to the onions.
- Wash, peel and dice the carrots, leek and celery. Dice the rolled ham as well. Now add all these ingredients to the pot and roast them for a few minutes.
- Now add the vinegar. As soon as the vinegar has evaporated, add all the water.
- Now let the whole thing simmer, covered, over a low heat for approx. 90 minutes.
- The soup is ready as soon as the rolled barley has only a slight bite.
- Finally, season with salt and pepper. Before serving, we add some chopped parsley!
The barley soup as part of the traditional Törggele menu
A custom popular with young and old in the Alpine region is “Törggelen”. “Törggelen” heralds the autumn and invites us to enjoy hearty culinary delicacies. The name of this old tradition is derived from the word “Torggel” (lat. torquere) – this is the grape press. Originally, it was customary for the farmers and wine merchants to taste the new young wine together in the wine cellar and then end the evening in a cheerful, sociable atmosphere in the farmhouse parlor with a hearty meal. Over the years, the custom has changed a little. People hiked to farms and enjoyed tasty traditional dishes and drank the young wine. Today, Törggelen is still possible in many inns in the Tyrolean and South Tyrolean regions. And in numerous Tyrolean families, family and friends are invited in autumn to sociable hours with “Törggelen”!
We at the Kössler . Berg Hotel Hintertux hope that we have aroused your interest in the Törggelen custom and we wish you lots of fun cooking the tasty Tyrolean barley soup!
You can find more recipes in the Kössler Hotelblog.
About the Author: Sabine Egger
