Swiss Barley Soup from Grison ("Bündner Gerstensuppe") A Hearty Soup for a Dreary Day

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.

Start with approximately 100 grams of barley; mention that the measurement will be provided in cups below.

Chop up 3 potatoes, 2 carrots, and 1 leek; note that celeriac can be used but may be hard to find.

Wash the barley instead of soaking it overnight; mention that it cooks soft easily.

Chop all the vegetables and add them to the pot at the same time.

Add 1-2 tablespoons of olive oil to the pot and mix the vegetables until they lose some volume.

Pour in the barley and mix it with the vegetables.

Add 1.5 liters of water to the pot and mix it in.

Add about 1 teaspoon of salt and a couple of turns of pepper to taste.

Bring the mixture to a boil, then reduce the heat to a low simmer (around 1.5 or 2) for about 90 minutes.

After 90 minutes, check the barley to ensure it is fully cooked; mention that soaking is not necessary.

Add a couple of tablespoons of milk to achieve a creamy consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens