Buendner Gerstensuppe (Swiss Barley Soup)
OtherLambIntermediate120 minBy Northstar
Ingredients
Servings
4
- 0.5 lb lamb sirloin, cut into small cubes
- 3 oz air-dried beef (Bündnerfleisch) or bresaola, diced
- 3 oz smoked bacon, diced
- 4 oz salted pork knuckle or ham hock meat
- 0.8 cup pearl barley
- 1 onion, studded with 1 bay leaf and 2 cloves
- 1 cup knob celery (celeriac), diced
- 2 carrots, peeled and diced
- 1 leek, sliced
- 0.5 cup dry white wine
- 5 cup beef or vegetable bouillon
- 0.5 cup whipping cream
- 1 tbsp butter
- 2 tbsp fresh parsley, chopped
- 1 tsp dried marjoram
- 1 tsp salt, or to taste
- 0.5 tsp white pepper
Instructions
- 1
In a large pot, melt the butter over medium-high heat. Brown the lamb cubes on all sides, then remove and set aside.
- 2
In the same pot, sauté the bacon, air-dried beef, and pork knuckle meat for 3 minutes.
- 3
Add the carrots, celeriac, and leek. Cook for 5 minutes, stirring occasionally.
- 4
Pour in the white wine and let it reduce by half.
- 5
Add the bouillon, pearl barley, and the onion studded with bay leaf and cloves. Bring to a boil.
- 6
Return the lamb to the pot. Reduce heat, cover, and simmer for 1.5 hours until the barley and lamb are tender.
- 7
Remove and discard the studded onion.
- 8
Stir in the whipping cream and season with marjoram, salt, and white pepper.
- 9
Simmer uncovered for 10 more minutes to thicken slightly. Stir in the parsley and serve.
Tags
soup