Schoppa Da Giotta - Buendner Barley Soup

• 60 g barley
• 2 12 liters water
• 1 tablespoon salt
• 300 g smoked pork
• 200 g beef
• 150 g speck
• 5 garlic cloves
• 12 cabbage
• 12 stick celery
• 1 carrot
• 3 potatoes
• 2 12 tablespoons milk

1. Soak the barley overnight in the 2.5 liters of water.
2. Season this water with the salt and simmer the barley and the pork and beef in it for 3 hours over low heat.
3. Add the speck about halfway through the cooking period.
4. Wash, rinse and chop finely the vegetables, and add them to the soup about 45min before completion.
5. Add the milk to finish the soup, just before serving.

barley, liters water, salt, pork, beef, speck, garlic, cabbage, celery, carrot, potatoes, milk

Taken from www.food.com/recipe/schoppa-da-giotta-buendner-barley-soup-458385 (may not work)