Graubünden barley soup recipe - culinary delights from Samnaun
![Graubünden barley soup: a hearty treat for every season Graubünden barley soup: a hearty treat for every season](/sites/samnaun/files/styles/hero_small/public/2024-05/buendner-gerstensuppe.jpg?h=bb5434d7)
Every valley in Graubünden has its own Graubünden barley soup recipe. Here we explain how we prepare this classic and comforting dish in Samnaun. So you can bring a little bit of Graubünden home with you.
Ingredients
- ½ celery
- 2 carrots
- ½ cabbage
- 1 leek
- 1 onion
- 40 g butter
- 100 g barley, coarse or medium
- 150 g beans, white or red
- Approx. 2 l water
- 2 meat stock cubes
- 300 g smoked pork
- 200 g Bündnerfleisch
- 150 g bacon
- 1 tbsp salt, ground pepper
- 2 dl cream
Preparation
- Peel the celery and carrots and cut into small pieces.
- Remove the ribs from the cabbage and cut into thin strips.
- Cut the leek into rings.
- Cut the onion into small pieces.
- Place the butter, celery, carrots and cabbage in a heated pan and sauté.
- Then add the barley, leek, beans, onion and water.
- Add the meat stock cubes and simmer for 180 minutes.
- Cut the Bündnerfleisch into small pieces, add to the soup and leave to infuse for 30 minutes.
- Season the barley soup to taste and refine with salt, pepper and a little cream before serving.