Boil the pearl barley with 1 liter of water in a large saucepan. Then strain and quench with cold water. Then cook with 1.5 liters of water, the beef and the bacon for about 60 minutes. Put the peeled and diced potatoes in the pot and cook for another 20 minutes. Now add the cooked green beans and season with pepper, salt and sugar.
Remove the bacon and beef from the soup, cut into letters and put back into the soup with a beaker of yogurt. Serve the stew with chopped parsley.
Hearty brown bread is served as a side dish in the Engadine.
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