Barley and nettle soup is a tasty and nutritious first course, perfect for colder days. Pearl barley is cooked with nettle tops in beef broth. The result is a soup with an intense flavor and vibrant color, enriched by the crunch of toasted bread croutons.
Bring the broth to a boil and add the barley and chopped nettles
Cook covered on low heat for 30-40 minutes until the barley is cooked
Salt and pepper to taste and add the boiled meat cut into strips
Fry the croutons in butter, place them in bowls and pour the soup over them
Serve hot
Pot
Wooden Spoon
Store in the refrigerator for a maximum of 2 days
Barley and nettle soup is a traditional dish of Italian peasant cuisine, rich in autumn flavors.
Italy
| Energy (kcal) | 103.48 |
| Carbohydrates (g) | 21.54 |
| of which Sugars (g) | 1.22 |
| Fat (g) | 0.62 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 3.24 |
| Fiber (g) | 2.24 |
