in Soup Recipes, Switzerland

Engadin barley soup

updated

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Ingredients for 4 servings:

  • 150 g pearl barley
  • 250 g beef
  • 250 g bacon
  • 500 g potatoes
  • 450 g beans, green (snap beans)
  • salt and pepper
  • 1 pinch(s) of sugar
  • 150 g yogurt
  • 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

little effort

Bring the pearl barley to a boil with 1 liter of water in a large pot. Strain and rinse with cold water. Then, add 1.5 liters of water, the beef, and the bacon, and cook for about 60 minutes. Add the peeled and diced potatoes to the pot and cook for another 20 minutes. Add the cooked broad beans and season with pepper, salt, and sugar. Remove the bacon and beef from the soup, cut them into slices, and return them to the soup with a cup of yogurt. Serve the stew with chopped parsley. Hearty brown bread is served as a side dish in the Engadin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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