Bündner Gerstensuppe

The story

This barley soup comes from Graubünden, where grain, root vegetables, dairy and cured meat suited long Alpine winters. The dish is recognised for bündner gerstensuppe. Its success depends on preserving the intended contrast of texture, seasoning and temperature, so the defining ingredient remains clear rather than being buried by garnish or sauce. It remains a mountain-hut and home-cooking staple, closely tied to the canton’s high valleys.

Ingredients

• Main
• 50 gram pearl barley100g pearl barley
• 0.5 piece onion1 onion
• 0.5 piece carrot1 carrot
• 0.5 piece leek1 leek
• 50 gram smoked bacon100g smoked bacon
• 0.5 litre beef stock1L beef stock

Method

1. Method

   Sauté vegetables and bacon, add barley and stock. Simmer until barley is tender. Season and serve hot.

Nutrition

per serving

Estimated nutrition for Bündner Gerstensuppe; use as editorial/testing data and refine from exact ingredient weights if needed.