Preparation

• To prepare the Trentino barley soup, rinse the pearled barley under cold running water to remove any impurities, leaving it in a sieve while you prepare all the vegetables.

• Peel and chop the onion, carrots, celery and potatoes into small pieces. In a large pot, melt the butter until foaming, then add the onion, carrots and celery and let them soften, stirring occasionally — they should not brown, just become translucent. Add the diced smoked pancetta, let it brown and release its flavor, then add the rinsed barley. Cover with two or three ladles of hot beef broth and bring everything to a simmer.

• Add more broth as the previous amount is absorbed by the soup. Ten minutes before the end of cooking, add the potatoes cut into small pieces and finish cooking, adding broth only if needed: it should become a thick soup, not too brothy.
   

• When cooked, season with salt, always tasting first because beef broth is usually already salty and we also used smoked pancetta.

• Once ready, serve your Trentino barley soup piping hot, perhaps adding a generous grind of freshly ground black pepper. Bring also a small bowl of grated cheese so those who like it can add some and..
  ENJOY YOUR MEAL