Maneštra od jačmika

Origins and history

Maneštra od jačmika has been a staple in Istrian cuisine for centuries. It is believed to have originated as a peasant dish, made with whatever ingredients were available. Today, it is a popular dish in many restaurants throughout the region.

Dietary considerations

This dish is vegetarian and can be made vegan by omitting the Parmesan cheese. It is also high in fiber, making it a great option for those looking to increase their fiber intake.

Variations

There are many variations of this dish, some of which include the addition of beans, potatoes, and other vegetables. Some recipes also call for the addition of white wine or vegetable stock.

Presentation and garnishing

This soup is traditionally served in a large bowl, with a drizzle of olive oil and a sprinkle of chopped parsley on top.

Tips & Tricks

To save time, you can use quick-cooking barley instead of regular barley. Just be sure to adjust the cooking time accordingly.

Side-dishes

Crusty bread and grated Parmesan cheese are the perfect accompaniments to this soup. A simple green salad would also be a nice side dish.

Drink pairings

A light red wine, such as Pinot Noir or Beaujolais, would pair well with this dish.

Delicious Maneštra od jačmika recipes

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