Buendner Gerstensuppe (Barley Soup)
A classic Swiss Graubünden barley soup with smoked pork, pearl barley, and root vegetables — hearty alpine comfort food.
AmericanPorkAdvanced120 minBy Northstar
Ingredients
Servings
6
- 2 whole onions, diced
- 1 whole bay leaf
- 1 whole clove
- 1 knob celery root, diced
- 2 whole carrots, diced
- 1 whole leek, sliced
- 3 0.5 oz air-dried beef or smoked bacon, diced
- 7 oz salted pork knuckle
- 5 0.3 oz pearl barley
- 0.5 cup dry white wine
- 6 0.3 cup bouillon
- 3 0.4 fl oz whipping cream
- 2 tbsp butter
- 7 oz lamb sirloin, diced
- 2 tbsp clarified butter
- 0 to taste salt and pepper
Instructions
- 1
Brown the pork knuckle and diced bacon in a large pot.
- 2
Add onions, celery root, carrots, and leek along with the bay leaf and clove; sauté until softened.
- 3
Add pearl barley, white wine, and bouillon. Stir to combine.
- 4
Simmer covered for 60–80 minutes until the barley is tender and pork is falling off the bone.
- 5
Remove the pork knuckle, shred the meat, and return it to the pot.
- 6
In a separate pan, sear the diced lamb sirloin in clarified butter until browned; add to the soup.
- 7
Stir in whipping cream and butter. Season with salt and pepper.
- 8
Serve hot.
Tags
soupporkheartybarleyswissalpinesoup-recipes-1