Panicia
A comforting Ladin barley and bean soup simmered with smoked pork hock and root vegetables, known in German as Gerstensuppe but defined in the Ladin valleys by the inclusion of beans.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Heavy stockpot or Dutch oven
- •Chopping board
- •Chef's knife
- •Ladle
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 20 g
- carbs
- 56 g
- fibre
- 11 g
- protein
- 28 g
- calories
- 520 kcal
Instructions
- 1
Melt the butter in a large heavy-bottomed stockpot over medium heat.
- 2
Add the chopped onion, carrot, and celery to the pot.
- 3
Cook gently for 6 to 8 minutes until the vegetables soften and turn sweet.
- 4
Stir in the rinsed pearl barley, drained soaked beans, diced potato, and bay leaf.
- 5
Nestle the smoked pork hock into the vegetables and pour in the cold water.
- 6
Bring the liquid to a rolling boil over high heat.
- 7
Skim away any grey foam that rises to the surface with a spoon.
- 8
Reduce the heat to low, cover partially, and simmer gently for 80 minutes.
- 9
Lift the pork hock onto a board and shred the tender meat, discarding the bone.
- 10
Return the shredded meat to the pot and season carefully with salt and pepper.
- 11
Ladle the thick soup into warmed rustic bowls and scatter with fresh chives.
Chef's tips
Smoked pork hocks vary significantly in saltiness, so only season the soup with salt towards the very end of cooking. If the soup becomes overly thick as the barley swells, stir in a splash of hot water.
Ingredient substitutions
- smoked pork hock → smoked pork ribs or thick-cut smoked Speck rind and lardons
- dried borlotti beans → canned borlotti beans, added in the final 20 minutes of cooking
Storage
Store cooled leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring in a small splash of water to loosen the thickened starch.
Common mistakes to avoid
- •Adding too much salt early before the smoked pork releases its curing brine
- •Boiling vigorously rather than simmering, which can scorch the barley on the bottom of the pan
- •Skipping the bean soaking step, leaving them undercooked while the barley turns to mush
Serving suggestions
Cooked Panicia?
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