Cuchuco de Cebada

Name: Cuchuco de Cebada (Pearl Barley Soup)
Yield: 8 to 12 servings
Cuisine: Colombian
Ingredients: 4 cloves garlic, minced; 1 cup diced onion; 1 pound pork ribs or bones; ½ cup minced green onion*; 1 cup pearl barley; 1 pound pork meat, cut in ¼-inch cubes; 2 tablespoon minced parsley; ½ recipe of Hogao del Pacífico; 1 cup shredded cabbage; 2 to 3 avocados, quartered, for serving; ¼ teaspoon color*; ¼ teaspoon pepper; 3 bay leaves; 2 beef bouillon cubes; 1 teaspoon salt; 1 cup diced yellow or Yukon gold potatoes (about 3 small); 2 cups diced red potatoes (about 7 small); 1 cup fresh peas

Pearl Barley Soup

Preparation info

8 to 12
servings

Difficulty
Easy

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

Cuchuco de Cebada is a typical soup from Nariño; it is very similar to the next recipe, which is prepared with wheat. This is a very flavorful soup with vegetables and small pieces of pork.

Ingredients

1 cup pearl barley
1 pound pork meat, cut in ¼-inch cubes
1

Americas
Colombia
Nariño
Soup
South America
Spicy

Method

Rinse the barley with plenty of water and soak, covered with water, overnight.
Drain the barley and discard the water. Place the barley in a medium stockpot, with 4 quarts of water, and the pork meat, ribs, onion, green onion, garlic, bay leaves, bouillon cube, salt, p

Ingredients

Method

Photos