Hafalaab

About This Recipe

Hafalaab (from 'Hafer', oats/grain) is one of the oldest soups in Liechtensteiner cooking — a substantial, cloudy broth of pearl barley, smoked bacon, and root vegetables that fed farmers and labourers through harsh Alpine winters. It is filling, economical, and deeply flavoursome, thickened naturally by the barley starch.

Ingredients

Serves 6

• 150 gpearl barley, rinsed
• 150 gsmoked bacon lardons
• 2 mediumcarrots, diced
• 1 largeleek, sliced
• 1.5 litresvegetable or chicken stock
• 2 tbspfresh parsley, chopped

Instructions

1. 1

   Render the bacon

   In a large pot over medium heat, fry bacon lardons until the fat renders and the edges crisp. Do not drain the fat — it flavours the soup.

2. 2

   Soften the vegetables

   Add leek and carrots to the pot. Cook in the bacon fat for 5 minutes until softened.

3. 3

   Add barley and stock

   Add rinsed pearl barley and pour over the stock. Bring to a boil, then reduce to a steady simmer.

4. 4

   Simmer until thick

   Cook uncovered for 40–50 minutes, stirring occasionally, until barley is tender and has thickened the soup to a porridge-like consistency. Add water if too thick.

5. 5

   Season and serve

   Season with salt and plenty of black pepper. Ladle into bowls and scatter with fresh parsley. Serve with crusty mountain rye bread.

Variations

• •

  Add diced celeriac for extra earthiness

• •

  Use oat groats instead of barley for a more traditional 'Hafer' version

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 4 days. Add stock when reheating as it thickens considerably.

Frequently Asked Questions