Graubünden Barley Soup My Way
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leek, small
- 1 large carrot (s)
- 150 g celeriac
- 60 g beef, dried (Bündnerfleisch or Mostbröckli), cut into small cubes or strips
- 100 g barley, (rolled barley)
- 1 onion (s)
- 1 bay leaf
- 800 ml meat broth, preferably homemade
- 150 ml cream
- some chives
- salt and pepper
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into small cubes and sauté in the butter in a large saucepan for about 5 minutes. Briefly sauté meat and barley / pearl barley.
- Halve the onion and add. Also the bay leaf.
- Deglaze everything with the broth.
- Simmer over a low heat for at least an hour.
- Remove the onion and bay leaf.
- Stir in the cream, season with salt and pepper and sprinkle with chopped chives.
- Serve the soup with fresh farmer`s bread.
- At the moment we eat the soup as a main course, as a starter it is enough for 4-5 people.
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