Barley soup with miso and smoked meat

The recent recipe for Shiokoji Pork Belly received a great response, so we’re happy to share another rustic-inspired dish by chef Martin Baránek. Once again, it’s elevated to a fantastic level. Thank you!

Ingredients:

• Barley – 250 g
• Smoked pork knuckle – 800 g
• Onion – 700 g
• Carrot – 250 g
• Celery root – 150 g
• Parsley root – 150 g
• Kale – 250 g
• Water – 3 l
• Allspice – 2 g
• Bay leaf – 1 g
• Whole black pepper – 2 g
• Marjoram – 1 g
• Grated garlic – 10 g
• Lovage – 10 g
• Parsley leaves – 10 g
• Buckwheat miso – 150 g
• Vinegar (for example Garlic Vinegar) – 15 ml
• Salt to taste

Method:

1. Soak the barley in water, ideally overnight.
2. Cook the barley until soft, then set aside.
3. Wash the kale and tear into small pieces. Use the stems for the broth.
4. Sauté the vegetables in fat until golden brown.
5. Pour in the water, add the spices, and cook for 2–3 hours. The meat should come easily off the bone.
6. Once it does, strain the broth.
7. Debone the meat and set aside.
8. Season the broth with miso, vinegar, salt, garlic, and crushed marjoram.
9. You can cook the kale directly in the soup pot, or—as Martin does—steam it separately and serve all components plated individually.

That’s all.

Enjoy your meal.