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Tisanam Barricam (Barley Soup with Dried Vegetables)
Tisanam Barricam (Barley Soup with Dried Vegetables) is a traditional Ancient Roman recipe for a classic soup of barley, chickpeas, lentils and dried peas in a light stock with mixed vegetables that's garnished with shredded cabbage when served. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Barley Soup with Dried Vegetables (Tisanam Barricam).
prep time
20 minutes
cook time
160 minutes
Total Time:
180 minutes
Serves:
4
Rating: 
Tags : Wild FoodSpice RecipesBean RecipesAncient Roman Recipes
Original Recipe
Tisanam barricam: infundis cicer, lenticulam, pisa. defricas tisanam et cum leguminibus elixas. ubi bene bullierit, olei satis mittis et super viridia concidis porrum, coriandrum, anethum, feniculum, betam, malvam, coliculum molle, et viridia minuta concisa in caccabum mittis. coliculos elixas et teres feniculi semen satis, origanum, silfi, ligusticum. postquam triveris, liquamine temperabis, et super legumina refundis, agites. coliculorum minutas super concidis.
Translation
Barley Soup with Dried Vegetables: Pour [dried] chickpeas, lentils and peas [into a pot]. Crush barley and then boil with the vegetables. When they have boiled long enough, add sufficient olive oil, and chop in the following vegetables: leeks, coriander, aniseed, fennel, beetroot, mallow leaves, and tender cabbage. Put all these finely chopped greens into a pan. Boil the cabbage, pound a generous quantity of fennel seed, oregano, silphium, lovage [in a mortar]. Moisten with liquamen. Pour over the dried vegetables [and add the boiled cabbage] then stir. Garnish with finely-chopped cabbage leaves [and serve].
Modern Redaction
Ingredients:
100g dried chickpeas
100g puy
lentils
100g dried peas
70g pearl barley, soaked over night and drained just before use
2.5l water
2 tbsp olive oil
2 leeks, finely chopped
1/2 bunch
coriander leaves, chopped
pinch of ground
aniseed
small bunch of fennel leaves, chopped
small handful of beet greens, shredded
20
mallow leaves, shredded
60g cabbage leaves, shredded
1/2 tsp
fennel seeds
1/2 tsp dried
oregano, crumbled
generous pinch of
asafoetida
1/2 tsp
lovage seeds (or celery seeds)
4 tbsp
liquamen or Thai fish sauce
50g white cabbage leaves, finely shredded
Method:
Although you do not have to, this soup will cook quicker if you soak the chickpeas, lentils and peas over night in plenty of water. Add the chickpeas, lentils, peas and barley to a large pot then pour over the water and olive oil. Bring to a boil, reduce to a simmer then cover and cook gently for about 80 minutes, or until the chickpeas are just tender.
Now add the leeks, coriander, aniseed, fennel, beet greens, mallow leaves and cabbage seeds. Bring to a simmer and cook gently over low heat for about 60 minutes. About 20 minutes before the soup is due to be served grind together the fennel seeds, oregano, asafoetida and lovage (or celery) seeds in a mortar. Moisten with the liquamen and add to the soup. Bring the soup to a more brisk simmer and finish cooking.
Serve ladled into warmed soup bowls and garnish with raw, shredded, cabbage.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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