Swiss Graubünden Barley Soup
Recipe: #20133
July 14, 2015
Categories: Comfort Food, Dinner, Main Dish, Soups and Stews, Beans, Grains, Barley, Vegetables, Swiss, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Slow Cooker, Gluten-Free, No Eggs, White Beans more
"The most famous soup of the canton of Graubünden is known and liked far beyond borders.In each one of the 150 Graubünden valleys, it is prepared a little differently. However, it always contains barley, which has been soaked the night before, as well as many vegetables, and smoked meat. Whichever the variant may be, this rich hotpot sure tastes good and fills the stomach. can make this vegan if wanted and i think it could go into the slow cooker"
Original recipe yields 6 servings
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (666.6 g)
- Calories 670
- Total Fat - 39.3 g
- Saturated Fat - 12.9 g
- Cholesterol - 934.2 mg
- Sodium - 1784.9 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 5.3 g
- Sugars - 10.5 g
- Protein - 36.6 g
- Calcium - 455.6 mg
- Iron - 20.7 mg
- Vitamin C - 10.1 mg
- Thiamin - 2 mg
Step by Step Method
Step 1
Soak the barley and beans separately in large bowls of water for a minimum of 6 hours, overnight works.
Step 2
Sauté the onion,potato,mushrooms leek, carrots and celery in a soup pot with olive oil, over medium heat, until lightly soften & translucent. Add in the garlic and sauté for 5 more minutes.
Step 3
Drain the soaking beans & barley well.
Step 4
Add the ham hocks if wanted beans, barley, liquid smoke and bay leaves to the soup pot. Be wary of the liquid smoke, a little goes a long way, a few drops is all I care for.
Step 5
Pour in the stock and water and bring to boil for 5 minutes, then simmer over medium-medium low heat for about 2 hours. Stir from time to time to prevent sticking. Add more water or broth if you feel it is getting to thick, but basically it can be left to simmer away.
Step 6
Once the beans & barley are cooked thru, season to taste with salt and pepper.
Step 7
Garnish with some chives.
Step 8
If you want to include the traditional egg yolk/cream mixture - beat 2 yolks with about 1/3 cup of cream. When ready to serve, put 2 tbsp of this mixture into each of your empty soup bowls, then add the hot barley soup in and mix well.
Tips & Variations
No special items needed.
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