The barley broth is a traditional starter at the Törggelen.
Already more than 8,000 years ago, barley - an antique grain - was grown. A distinction is made between spring and winter barley. The spring barley thrives within 100 days, but has less power than the winter barley, which is seeded in September and harvested in late spring. It is also known as feed barley.
For preparing the soup the grain, a pork hock or minced speck bacon and vegetables are cooked in water for more than two hours, then salt, pepper and eventually also paprika powder are added.
Barley is a very healthy grain, it contains the important Vitamin B complex and lots of minerals. Moreover barley absorbs toxics in the body and stimulates the digestion. People with genetically determined high cholesterol levels should also eat barley more often.