Intro

Graubünden’s most famous soup is known and enjoyed well beyond the region’s 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 vegetable tables, and smoked meat. Whichever the variant may be, this rich hot soup sure tastes good and fills the stomach.

 

1. Melt butter in a large pan. Sweat the onion, leeks, carrots, celery and meat. Add the barley, heat a little longer. Add the stock, cover and bring to the boil. Reduce heat and simmer for approx. 1 hour. Season.

2. Prepare soup approx. 1 day in advance; allow to cool and keep in fridge, covered.

 

Prepare soup without the Graubünden air-dried meat. Serve the meat (or smoked tofu chopped in small pieces) separately with the soup.

Partner

Ingredients

Key Value List
1 table spoon
butter
1
onion finely chopped
200g
leeks cut into fine strips
200g
carrots cut into small cubes
150g
celery cut into small cubes
50g
Graubünden air-dried meat cut into small pieces
80g
pearl barley
1
litre meat stock
salt and pepper to taste
2dl
full cream
3 table spoons
chives finely chopped

Preparation Time

90 min

Servings

4

Calories

321 kcal