Bündner Gerstensuppe (Graubünden Barley Soup)
In short: Thick Alpine soup of pearl barley, root vegetables and smoky bacon, finished with a little cream and eaten with dark bread. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 5 min
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 400 kcal
Bündner Gerstensuppe is the soup of Graubünden, a thick, creamy mix of pearl barley, carrots, leek and celery with smoked bacon or ham. Barley grows well in the high Alpine valleys, so this soup has long been a staple of mountain kitchens. It is served in huts and cafés across the canton and is just as popular at home as a warming lunch with dark bread.
Instructions
- Rinse the barley under cold water and drain it.
- Cook the bacon in a large pot over medium heat for 5 minutes, until the fat renders and the pieces begin to crisp. Lift out about a third for garnish.
- Add the butter and onion to the pot and cook for 4 minutes. Stir in the carrots, leek and celery and cook for 5 minutes more, until they begin to soften.
- Stir in the barley, then add the stock and bay leaf. Bring to a boil, then simmer partly covered for 45 to 50 minutes, stirring now and then, until the barley is tender and the soup is thick. Add water if it gets too thick.
- Stir in the cream, season with salt and pepper and simmer for 5 minutes.
- Ladle into bowls and top with the parsley and the reserved bacon. Serve with dark bread.
Tips
- For a smokier flavor, simmer a smoked ham hock in the soup, then shred the meat back in at the end. Take the hock out before adding the cream.
- Barley keeps absorbing liquid, so the soup thickens as it stands. Thin it with stock or water when reheating.
Questions and answers
Can I make Bündner Gerstensuppe vegetarian?
Yes. Skip the bacon, use vegetable stock and add a pinch of smoked paprika for depth. Cooking the vegetables in butter adds extra flavor.
Can I freeze barley soup?
Yes, for up to 3 months. If you can, freeze it before adding the cream and stir the cream in when you reheat it.
What kind of barley should I use?
Pearl barley, which cooks in about 45 minutes. Pot barley keeps more fiber but needs 60 to 70 minutes.
How long does it take to make Bündner Gerstensuppe (Graubünden Barley Soup)?
About 1 h 25 min in total: 20 min of preparation and 1 h 5 min of cooking.
How many calories are in Bündner Gerstensuppe (Graubünden Barley Soup)?
About 400 kcal per serving, with 10 g of protein, 33 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 33 g |
| Fat | 24 g |
| Fiber | 7 g |
| Sugar | 7 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
