Graubünden Tourism

Recipe: Graubünden barley soup

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
  • 200g beef
  • 150g bacon
  • 1 leek stalk
  • 2 celery leaves
  • 1/2 cabbage
  • 2 carrots
  • 1/2 celery
  • 2-3 potatoes
  • 2-3 tablespoons milk

Preparation

  • 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.
Ingredients for a barley soup

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