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The most famous Graubünden soup is undoubtedly barley soup. The traditional dish is well known far beyond the regions borders, and each valley in Graubunden has a different take on the age-old recipe. We have selected one of our favourites.
Ingredients for approx. 4 persons:
60g barley, coarse or medium
2 1/2 litre water
2 tablespoons oil
1 stock cube
1 tablespoon salt
300g pork, smoked
1 leek stalk
2 celery leaves
2-3 tablespoons milk
Peel celery, carrots and potatoes, and cut into small cubes or strips.
Cut away the thick ribs of the cabbage and cut into strips; dice the leek stalk.
Heat the oil in a large frying pan and fry celery, carrots and cabbage in it.
Add the barley and leek and about 2 1/2 litres of water.
Dissolve the stock cube in it and let the whole thing simmer for 2 1/2 hours.
Cut the meat into cubes and add to the soup and let it cook for another half hour.
After cooking, season with salt and freshly ground pepper and blend briefly with a little milk before serving.
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