Recipe for: Minestrone in Polish with young asparagus and smoked bacon - photo 1
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Recipe for: Minestrone in Polish with young asparagus and smoked bacon

Pikantne Italian Cuisine Soups 90 min Medium 2 wyświetleń ~40.18 PLN * - (0)
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Description

A warming, spring minestrone that combines Italian simplicity with Polish flavors: young asparagus and sorrel give the soup freshness, while spelt replaces traditional pasta, and smoked bacon adds a smoky counterpoint. The addition of rhubarb as a delicate note of acidity is an unexpected, seasonal twist. The soup is hearty thanks to the beans and spelt, aromatic due to the root vegetables, and served with grated yellow cheese and parsley creates a warm, colorful dish perfect for cooler spring evenings; great as a main course with a slice of dark bread.

Ingredients Used

Ingredients (21)

Servings:
4
  • Barley groats 120 g
  • Smoked bacon 200 g
  • Asparagus 400 g
  • Onion 1 szt. (~150 g)
  • Carrot 1.9 szt. (~150 g)
  • Parsley root 1.2 szt. (~120 g)
  • Celeriac 150 g
  • Potatoes 2 szt. (~300 g)
  • Tomato 3.3 szt. (~400 g)
  • Vegetable broth 1200 ml
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • White bean 200 g
  • Sorrel 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 13.3 szt. (~4 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Rhubarb 80 g
  • Cheese 60 g
💰 Szacowany koszt dania: ~40.18 PLN (10.04 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the ingredients: rinse the spelt under cold water until the water runs clear (set a strainer and pour in the water); snap off the tough ends of the asparagus (bend the stem at the natural breaking point), cut the stems into 3–4 cm pieces and leave the tips whole. Peel and finely dice the onion, peel and finely dice the carrot, parsley, and celery, peel and dice the potatoes into about 1–2 cm cubes. Peel and chop the garlic.

Ingredients: Barley groats, asparagus, Onion, Carrot, Parsley root, Celeriac, Garlic
Use a large cutting board and a sharp knife; preparation takes about 15–20 minutes. Always rinse the pearl barley to remove dust and excess starch.

Frying

2

Heat a large, heavy skillet or pot with a capacity of at least 4 liters over medium heat. Add canola oil and immediately add the chopped bacon. Fry for 6–8 minutes until the bacon is nicely browned and releases its fat. Stir with a wooden spoon every minute.

Ingredients: Smoked bacon, Rapeseed oil
Use a wide skillet or a large pot (minimum 24 cm in diameter). A pan that is too small will cause the bacon to steam instead of brown.
3

To the sautéed bacon, add the onion and fry for 3–4 minutes until the onion becomes translucent and slightly golden. Add the carrot, parsley, and celery, and fry for another 5 minutes, stirring, until the vegetables soften and start to smell fragrant.

Ingredients: Onion, Carrot, Parsley root, Celeriac
Sauté over medium heat; if the vegetables start to burn, lower the heat and add a little broth. Use a wooden spoon.
4

Add garlic and sauté for 30–45 seconds until you can smell the intense aroma (be careful not to burn it). Then add the spelt and stir for 1–2 minutes to lightly toast the grains and coat them in fat — this enhances the nutty aroma.

Ingredients: Garlic, Barley groats
Small bubbles and an intense garlic aroma indicate the right moment. If the garlic starts to brown, remove it from the heat immediately.

Cooking

5

Pour the contents of the pan into a large pot (if you used a skillet) and add the vegetable broth. Add the tomatoes, potatoes, bay leaf, and thyme. Bring to a boil over high heat, then reduce the heat to low and simmer covered for 25–30 minutes, until the barley and potatoes are tender (check the barley with a fork — it should be al dente, slightly chewy).

Ingredients: Vegetable broth, Bay leaf, Thyme, Barley groats
Use a large pot with a capacity of at least 4 liters. Stir regularly every 8–10 minutes to prevent anything from sticking to the bottom.
6

When the spelt and potatoes are almost tender (after about 20–25 minutes), add the white beans and the chopped asparagus (including the tips). Cook for another 6–8 minutes — the asparagus should be tender but not mushy, and the tips still firm.

Ingredients: White bean, asparagus
Check the tenderness of the asparagus with a fork — if it goes in easily, they are ready. The time depends on the thickness of the stalks.

Finishing

7

Add sorrel (if you are using rhubarb, add finely chopped rhubarb now in an optional amount), mix and cook for 1–2 minutes until the sorrel wilts and adds acidity. Season with salt and freshly ground pepper to taste. Turn off the heat and remove the bay leaves.

Ingredients: sorrel, Rhubarb, Salt, Black pepper, Bay leaf
Add the sorrel at the end to preserve its fresh aroma, while the rhubarb will provide a subtle tartness. Taste the soup before adding the full amount of salt — the bacon and cheese are salty.
8

Serve hot: place a portion of soup on a plate, sprinkle with grated yellow cheese (optional) and freshly chopped parsley. If you want a creamier consistency, blend about 200 ml of the soup with an immersion blender and pour it back in, stirring.

Ingredients: Cheese, Parsley
Use an immersion blender for a quick blend — do not blend everything until smooth, minestrone should have chunks of vegetables. A tall, narrow pot is best for blending.

Serving

9

Serve the minestrone in deep bowls with a slice of whole grain bread or a roll. You can add a drizzle of olive oil on top for shine and aroma. The soup tastes best right away, but the flavors will also develop after a few hours.

The best serving bowl is a wide, deep ceramic dish. Adding bread allows you to soak up the aromatic broth.

Fun Fact

💡

Minestrone is a traditional Italian soup made "with what you have on hand" — in Poland, classic acidity can be achieved with sorrel or rhubarb, which is a regional twist from spring gardens.

Best for

rodzinny obiad wieczór z przyjaciółmi chłodny wiosenny dzień

Tips

🍽️ Serving

Serve with grated yellow cheese or Parmesan, fresh parsley, and a thick slice of whole grain bread. For a vegetarian version, omit the bacon and sauté the vegetables in more oil, adding more dried herbs.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. When reheating, add a little water or broth to restore the consistency, and heat over low heat, stirring. Do not freeze asparagus in soup — they lose their texture after thawing.

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