Recipe Culinary speciality

Barley Soup

Graubünden's most famous soup is probably the Bündner barley soup, which is well known far beyond the state border.

Ingredients for about 4 People

  • 100 g coarse or medium barley
  • 2 liters of water
  • 40 g of butter
  • 2 cubes of meat bouillon
  • 1 tbsp salt
  • 300 g pork smoked
  • 200 g Bündnerfleisch
  • 150 g bacon
  • 1 leek stalk
  • 1/2 cabbage
  • 2 carrots
  • 1/2 celery
  • 200 ml of cream
  • 1 onion
  • 150 g of beans


  • Peel celery and carrots and cut into small cubes or strips.
  • Cut off the thick ribs from the cabbage and cut it into strips, slice the leek stalks.
  • Cut the onion into small pieces.
  • Heat the oil in a large pan and steam the celery and cabbage in it.
  • Add the barley, leek, beans, onion and about 2 liters of water.
  • Dissolve the bouillon cube and simmer for 2 1/2 hours.
  • Cut the meat into cubes and add to the soup and let it steep for another half hour.
  • After the cooking time, season with salt and pepper from the mill and add a little cream just before serving.