Rheintaler Ribel Suppe
A hearty and rustic soup from the Rhine Valley (Rheintal) in Eastern Switzerland, this dish features 'Ribel', a type of cornmeal porridge, cooked in broth and often enriched with butter and cheese. It's a comforting and traditional meal.
🧂 Ingredients
- 150 g Ribel (cornmeal porridge)
- 1 liter Vegetable or chicken broth
- 50 g Unsalted butter
- 1 medium Onion(finely chopped)
- 50 g Grated Gruyère cheese
- 2 tbsp Fresh chives(chopped, for garnish)
- to taste Salt and black pepper
👨🍳 Instructions
- 1
In a saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 minutes💡 Tip: Do not brown the onions; they should be tender. - 2
Add the Ribel to the saucepan and toast it in the butter and onion mixture for about 2-3 minutes, stirring constantly.
⏱️ 3 minutes💡 Tip: Toasting the Ribel enhances its nutty flavor. - 3
Gradually pour in the broth, whisking continuously to prevent lumps from forming.
💡 Tip: Add the broth slowly to ensure a smooth consistency. - 4
Bring the soup to a simmer, then reduce the heat to low. Cover and cook for about 20-25 minutes, stirring occasionally, until the Ribel is tender and the soup has thickened.
⏱️ 25 minutes💡 Tip: The soup should have a porridge-like consistency. - 5
Season the soup with salt and black pepper to taste.
💡 Tip: Taste and adjust seasoning before serving. - 6
Ladle the hot soup into bowls. Sprinkle generously with grated Gruyère cheese and chopped fresh chives.
💡 Tip: Serve immediately while hot.
💡 Pro Tips
- ✓If you cannot find pre-made Ribel, you can make your own by toasting cornmeal until fragrant and then cooking it with broth.
- ✓Ensure the broth is hot when adding it to the Ribel to avoid clumping.
- ✓The amount of broth can be adjusted to achieve your desired soup thickness.
🔄 Variations
- Add a splash of cream to the soup for extra richness.
- Incorporate small pieces of cooked sausage or bacon.
- Use a mix of cheeses for a more complex flavor profile.