Bündner Gerstensuppe (Grisons Barley Soup)

The Quirky Foodster Team

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Servings

Ingredients

Pearl barley — 200 g (1 cup)
Smoked bacon or ham, diced — 200 g (7 oz)
Onion, chopped — 1
Carrots, diced — 2
Leek, sliced — 1
Celery stalk, diced — 1
Potato, diced — 1
Beef or vegetable broth — 1.4 L (6 cups)
Bay leaf — 1
Salt and pepper — to taste
Cream, to garnish (optional)

Method

In a large pot, sauté the smoked bacon over medium heat until fat renders, about 3-4 minutes.
Add the onion, carrots, leek and celery, and cook for 5 minutes until softened.
Stir in the barley and broth, add the bay leaf, and bring to a boil.
Reduce heat and simmer, partially covered, for 45 minutes, adding the diced potato in the last 20 minutes.
Season with salt and pepper, remove the bay leaf, and serve hot with a swirl of cream if desired.

Introduction: A hearty mountain soup from the canton of Graubünden, this barley soup traditionally uses smoked meat and root vegetables to sustain alpine farmers through cold winters, and remains a beloved regional classic today.

Cultural Background: A hearty mountain soup from the canton of Graubünden, this barley soup traditionally uses smoked meat and root vegetables to sustain alpine farmers through cold winters, and remains a beloved regional classic today.

Tips: Rinse the barley before cooking to remove excess starch. This soup thickens as it sits, so add extra broth when reheating.

Variations: Use smoked sausage instead of bacon for a different flavour profile. Add a handful of dried mushrooms for extra umami depth.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat on the stovetop with a splash of extra broth or water to loosen.

FAQs:

Q: Can I use pre-cooked barley to save time?

A: Yes, reduce the simmering time to about 20-25 minutes if using pre-cooked barley.

Q: Is this soup traditionally vegetarian?

A: No, smoked meat is traditional, though a vegetarian version can be made using smoked paprika for flavour instead.