How to Make a Swiss Barley Soup Called Bündner Gerstensuppe - Recipe Video

smoked meat

🥗Healthier: lean turkey

💰Cheaper: pork shoulder

Lean turkey reduces fat while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon

Homemade broth offers better flavor without added cost.

Slice the pork wieners into about half-inch rounds.

Slice the leek into about half-inch rounds.

Chop the carrots into quartered pieces and then slice them into about half-inch pieces.

Coarsely chop the cabbage.

Heat 2 tablespoons of olive oil in a medium-sized pot over medium heat.

Add the sliced wieners to the pot and cook for about 5 minutes, stirring occasionally, until lightly browned.

Add the barley and flour to the pot and cook for about 1-2 minutes to remove the rawness of the flour, stirring to combine.

Add the sliced leeks, carrots, and bay leaves to the pot; stir to combine.

Add the chopped cabbage and both cans of chicken stock to the pot; stir everything together.

Bring the mixture to a simmer, cover with a lid, and let it simmer for about 1.5 hours.

After 1.5 hours, check the soup; the barley should be swollen and the soup thickened.

Remove the bay leaves from the soup.

Add 1/2 cup of heavy cream to the soup and stir to combine.

Serve the soup hot, optionally with thick cut rye bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens