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Alpine Barley Soup (Gerstensuppe)

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15 min
Prep
50 min
Cook

Ingredients

  • 150 g (3/4 cup) pearl barley
  • 150 g (5 oz) smoked bacon or ham, diced
  • 2 carrots, diced
  • 1 leek, sliced
  • 1 onion, finely chopped
  • 2 celery stalks, diced
  • 1.2 litres (5 cups) beef or vegetable stock
  • 1 bay leaf
  • Salt and pepper, to taste
  • Chopped parsley, to serve

Method

  1. In a large pot, cook the diced smoked bacon over medium heat until the fat renders, about 5 minutes.
  2. Add the onion, carrots, leek and celery, and cook for 8-10 minutes until softened.
  3. Stir in the pearl barley, stock and bay leaf.
  4. Bring to a boil, then reduce heat and simmer, covered, for 40-45 minutes, until the barley is tender.
  5. Season with salt and pepper, remove the bay leaf, and ladle into bowls.
  6. Garnish with chopped parsley before serving hot.

Introduction: A warming barley soup built on root vegetables and smoked meat, Gerstensuppe is a staple of Alpine mountain kitchens across the wider region and has long been part of Liechtenstein's home cooking, especially during the cold months when hearty, slow-cooked soups sustained farming families through the day.

Cultural Background: A warming barley soup built on root vegetables and smoked meat, Gerstensuppe is a staple of Alpine mountain kitchens across the wider region and has long been part of Liechtenstein's home cooking, especially during the cold months when hearty, slow-cooked soups sustained farming families through the day.

Tips: Soaking the barley for an hour beforehand shortens the cooking time slightly. The soup thickens considerably as it cools, so thin with extra stock when reheating.

Variations: Omit the bacon and use vegetable stock for a fully vegetarian and vegan version. Add a diced potato for an even heartier soup.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop over medium-low heat, adding a little stock or water to loosen the consistency.

FAQs:

Q: Can I use a different grain?

A: Pearl barley gives the traditional texture, but pot barley or farro can be substituted with adjusted cooking times.

Q: Is this soup traditionally thick?

A: Yes, it is meant to be substantial rather than brothy.

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