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Bündner Gerstensuppe
Grisons Barley Soup
A hearty and nourishing soup from the Swiss canton of Grisons, featuring pearl barley, root vegetables, and often cured meats. It's a comforting dish perfect for cold weather.
🧂 Ingrediënten
- 1 cup Pearl barley
- 1 tbsp Butter or olive oil
- 1 large Onion(finely chopped)
- 1 large Leek(white and light green parts, washed and sliced)
- 2 medium Carrots(peeled and diced)
- 1/2 medium Celeriac(peeled and diced)
- 2 medium Potatoes(peeled and diced)
- 100 g Smoked bacon or ham (optional)(diced)
- 6 cups Beef or vegetable broth
- 1 Bay leaf
- to taste Salt and freshly ground black pepper
- for garnish Fresh parsley
👨🍳 Instructies
- 1
Rinse the pearl barley under cold water and drain. If time permits, soak the barley overnight in cold water.
💡 Pro Tips: Soaking can reduce cooking time and improve digestibility. - 2
In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the chopped onion and leek and sauté until softened, about 5-7 minutes.
⏱️ 5-7 minutes - 3
Add the diced carrots, celeriac, and potatoes to the pot. If using bacon or ham, add it now. Cook for another 5 minutes, stirring occasionally.
⏱️ 5 minutes - 4
Pour in the beef or vegetable broth, add the rinsed barley and the bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the barley is tender.
⏱️ 1 hour+ - 5
Remove the bay leaf. Season the soup with salt and pepper to taste.
💡 Pro Tips: Taste and adjust seasoning carefully, especially if using salty bacon or ham. - 6
Ladle the soup into bowls and garnish with fresh parsley before serving.
💡 Pro Tips: Serve with crusty bread for dipping.
💡 Pro Tips
- ✓For a vegetarian version, omit the bacon/ham and use vegetable broth.
- ✓You can add other root vegetables like parsnips or turnips.
- ✓This soup thickens as it cools; add a little more broth or water when reheating if needed.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add a splash of cream or a dollop of crème fraîche for extra richness.
- Include shredded cabbage or kale in the last 30 minutes of cooking.