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Barley Soup
Arguably the most famous soup from Graubünden, it is known far beyond the canton's borders. Every valley has its own recipe; we have selected one for you.
Ingredients for 4 People
- ½ celeriac
- 2 carrots
- ½ white cabbage
- 1 leek
- 1 onion
- 40 g butter
- 100 g barley, coarse or medium
- 150 g red kidney beans
- 2 l meat broth
- 200 g Bündnerfleisch (air-dried beef)
- 150 g diced bacon
- Salt and freshly ground pepper
- 125 ml cream
Preparation
- Peel and finely dice the celeriac and carrots. Finely slice the cabbage and cut the leek into rings.
- Finely chop the onion.
- Melt the butter in a large pot, then sauté the vegetables.
- Add the barley, beans, and meat broth.
- Bring to a boil, then reduce the heat. Cover and simmer for about 1.5 hours.
- Dice the Bündnerfleisch. Add the Bündnerfleisch and diced bacon to the soup and let it simmer gently for another 30 minutes.
- Stir in the cream and season to taste with salt and pepper.
- Garnish with chives or thin strips of Bündnerfleisch before serving.
