Bündner Gerstensuppe
Bündner Gerstensuppe, from above
Non vegGraubünden

Bündner Gerstensuppe

Barley soup with smoked meat and vegetables. Mountain fuel in a bowl.

90 minTime
11 gProtein each
mildSpice
Barley from Graubünden2 chapters · 1 min read

Make it your way

Grandma's wayWith smoked bacon, ham and a splash of cream.
The original
318kcalsame
11 gproteinsame
6 gfibresame
90minutessame

Bündner Gerstensuppe.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Pearl barley¾ cup
Bacon (streaky rashers, streaky bacon)100 g smoked bacon, diced
Cooked ham100 g smoked ham or dried beef, diced
Onion1, chopped
Carrot2, diced
Celery2 stalks, diced
Leek1, sliced
Cabbage2 cups, shredded
Butter1 tbsp
Vegetable stock (vegetable broth)8 cups
Bay leaf (indian bay leaf)1
Fresh cream (thickened cream, heavy cream)½ cup
Flat leaf parsleychopped
Saltto taste

Method

4 steps
  1. 1Fry bacon and onion in butter until golden.
  2. 2Add barley and vegetables and stir 2 minutes.
  3. 3Add stock, bay and ham. Simmer until barley is tender and the soup thick.
  4. 4Stir in cream, season and add parsley.
Serve it like this

Serve thick and steaming in deep bowls with parsley and slices of rye bread.

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Make it a meal

What goes with Bündner Gerstensuppe: a bread or rice, a side, something to drink and something sweet.

Bread or rice Zopf150 min
Bread or rice Methi thepla40 min
On the side Coconut chutney10 min
On the side Bagara baingan50 min
To drink Sol kadhi40 min
Something sweet Puran poli90 min
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