Die musst du probieren: Rauchige Graupensuppe
Recipe Information
Graupensuppe
Cultural Context
Graupensuppe, or barley soup, has its roots in Germany, where it was traditionally a hearty meal for farmers and laborers. This comforting dish embodies the spirit of rustic cooking, utilizing simple ingredients to create a nourishing meal. Today, variations can be found across German-speaking countries, often featuring different meats or vegetables, making it a beloved staple in many households.
Zwiebeln vierteln.
1 Stange Lauch, 2 Karotten, Petersilienwurzeln und die Hälfte des Selleries in grobe Stücke schneiden.
Das Fleisch in einen großen Topf mit mindestens 4 Litern Wasser geben.
Vorbereitetes Gemüse, Gewürze und Salz zu dem Fleisch geben.
Zugedeckt einmal aufkochen lassen, danach mit leicht geöffnetem Deckel 1,5 Stunden köcheln.
Den Schaum mehrmals abschöpfen.
Lauch und die Karotten in kleine Ringe schneiden.
Kartoffeln und übrigen Sellerie klein würfeln.
Petersilie hacken.
Fleisch aus der Brühe heben, kurz abkühlen, dann in mundgerechte Stücke schneiden.
Brühe durch ein Sieb gießen und wieder in den Topf geben.
Graupen zufügen und für 10 Minuten köcheln.
Nun alles der Suppe zufügen, mit Salz/Pfeffer abschmecken und in 20 Minuten zu Ende garen.
Equipment Needed
Allergens
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