Swiss Gerstensuppe (Barleysoup)
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
- 1 tablespoon butter
- 105g field garlic, slitted
- 150g carrots, diced
- 170g celery, diced
- 100g bacon bits or Air-dried beef from the Grisons, diced
- 120g pearl barley
- 1 onion
- 1 veal-tootsie
- 1.5 liter water
- 2 tablespoon bouillon
- salt, pepper
So.. my mum asked if I could make the saturday-lunch. Ususally we eat not a big lunch.. just some soup or a salad. So I decided to make a popular Swiss-Soup! We call it "Gerstensuppe" - Barleysoup! It's veeery good and we eat it a lot here in Switzerland during the cold winter! Enjoy your meal!
- Butter a pan and wait till it's warm.
- Add the field garlich, carrots, celery and bacon bits. Steam for 5 minutes.
- Add the pearl barley and steam it in short.
- Add the water.
- Add the bouillon and let it cook. Boil the heat down, cover and let it cook for 30 min.
- Take the veal-tootsie out and flavor the soup and serve. Enjoy.
Register or login to add a comment!
Lovely recipe! I think i'll give this a go.