Graubünden Barley Soup
A hearty Alpine soup with pearl barley, vegetables, beans, smoked meat and cream that warms and fills you up.
Ingredients
- celeriac0.5 pcs
- carrot2 pcs
- white cabbage0.5 pcs
- leek1 pcs
- onion1 pcs
- butter50 g
- pearl barley125 g
- white beans190 g
- water2500 ml
- meat bouillon cubes3 pcs
- smoked pork375 g
- Bündnerfleisch250 g
- bacon190 g
- salt1 to taste
- black pepper1 to taste
- cream250 ml
Instructions
Peel the celery root and carrot and cut into small dice; trim the thick ribs off the cabbage and shred it, slice the leek into rings, and finely chop the onion.
In a large pot, melt the butter over medium heat, add the celery root, carrot and cabbage, and sauté for 8–10 minutes, stirring occasionally.
Add the pearl barley, leek, white beans, onion, bacon, smoked pork, water and beef bouillon cubes; bring to a boil.
Reduce the heat to low, cover the pot and simmer the soup for 150 minutes, until the barley, beans and vegetables are tender.
Cut the Bündnerfleisch into small dice, add to the soup and let simmer gently for another 30 minutes.
At the end, season the soup with salt and black pepper to taste, stir in the cream and heat through for 2–3 minutes without letting it boil.
Ladle the Graubünden barley soup hot into bowls and serve immediately.
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