Name: Pearl barley soup
Yield: 4
Cuisine: Italian
Ingredients: Pearl Barley: 150 g; Carrot: 1; Celery: 1 stalk; Onion: 1; Potatoes: 1; Laurel: 2 leaves; Chive: 4 strands to be chopped; Black Pepper: q.s.; Salt: q.s.; Butter: 40 g; Extra Virgin Olive Oil: 2 tablespoons; Beef Broth: 1 l

Wasea
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Gacagaca

Moica na Servings:

	150 lako Mataniciva Barley
	1 Carrot
	1 stalk Celery
	1 Varasa
	1 Pateta
	2 drauna iSakisaki
	4 strands to be chopped Chive
	q.s. Pepper ni Black
	q.s. Salt
	40 lako Bata
	2 tablespoons Ikuri ni goneyalewa na waiwai ni Olive
	1 l iTinitini ni Bulumakau

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Iyaya:

Cuisine:

Itali

55
Veiqaravi 4
Rawarawa

Gacagaca

150 lako Mataniciva Barley
1 Carrot
1 stalk Celery
1 Varasa
1 Pateta
2 drauna iSakisaki
4 strands to be chopped Chive
q.s. Pepper ni Black
q.s. Salt
40 lako Bata
2 tablespoons Ikuri ni goneyalewa na waiwai ni Olive
1 l iTinitini ni Bulumakau

IDusidusi

Na Mataniciva bali supu e dua na mataqali dari makawa ni Trentino alto Adige, vakavakarau vata kei na bali ni Mataniciva Talei kei na kakana draudrau kotiva na cubes lalai.

Na ikalawa

1 Cakava	To prepare the barley soup start by cleaning the vegetables (onion, carrot, celery, potato) and cut them into small squares.
2 Cakava	Put the butter in a pan and when it is melted add the onion and let it dry.
3 Cakava 5	Also toss the carrot and celery in the pan and fry for 5 na miniti.
4 Cakava	Add the pearl barley, which you have washed under running water and drained. Add 3 se 4 ladles of beef broth to the barley. Then add the bay leaves and cook the soup over low heat until the barley is cooked, taking care to add when needed some hot broth.
5 Cakava	10 minutes before the end of cooking add the diced potatoes.
6 Cakava	Ena gauna ni vakasaqa, turn off the heat, pepper, add the chopped chives, extra virgin olive oil and season with salt.
7 Cakava	Serve immediately with grated Parmesan Cheese on the table!