Bündner Gerstensuppe
A hearty and traditional barley soup from the canton of Graubünden, featuring barley, root vegetables, and often cured meat, making it a comforting and substantial meal.
🧂 Ingredients
- 200 g Pearl barley
- 1.5 l Beef broth
- 100 g Pancetta or bacon(diced)
- 1 medium Leek(cleaned and sliced)
- 2 medium Carrots(peeled and diced)
- 2 Celery stalks(diced)
- 2 medium Potatoes(peeled and diced)
- 1 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 1 Bay leaf
- 1 sprig Thyme
- to taste Salt
- to taste Black pepper
- for garnish Parsley(chopped)
👨🍳 Instructions
- 1
Rinse the pearl barley under cold water and drain.
💡 Tip: This helps remove excess starch. - 2
In a large pot or Dutch oven, cook the diced pancetta or bacon over medium heat until crispy. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 5-7 minutes - 3
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 6 minutes - 4
Add the diced carrots, celery, and leeks to the pot and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
⏱️ 7 minutes - 5
Stir in the rinsed barley, beef broth, bay leaf, and thyme sprig. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the barley is tender.
⏱️ 1 hour - 6
Add the diced potatoes to the soup and continue to simmer for another 20-25 minutes, or until the potatoes are tender.
⏱️ 25 minutes - 7
Remove the bay leaf and thyme sprig. Season the soup with salt and pepper to taste. Stir in the reserved crispy pancetta/bacon.
💡 Tip: Taste and adjust seasoning carefully. - 8
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
💡 Tip: Serve with crusty bread.
💡 Pro Tips
- ✓Soaking the barley overnight can reduce cooking time.
- ✓For a vegetarian version, omit the pancetta/bacon and use vegetable broth.
- ✓Add other root vegetables like parsnips or turnips for variation.
🔄 Variations
- Add a splash of white wine to the sautéed vegetables for depth of flavor.
- A dollop of sour cream or crème fraîche can be added to each bowl.