Bunder Gerstensuppe Swiss Barley Soup
Warm up with a comforting bowl of Bunder Gerstensuppe, a traditional Swiss barley soup that's as hearty as it is flavorful. This classic recipe highlights the nutty richness of pearl barley, simmered to perfection with a medley of vegetables like carrots, leeks, celeriac, and potatoes, all complemented by the smoky depth of diced bacon. Cooked in a robust vegetable or beef stock, the soup develops a thick, velvety texture, with the optional dash of heavy cream adding an indulgent touch. Perfect for cold winter days, this Swiss delicacy is easy to prepare and brimming with wholesome goodness. Garnish with fresh parsley for a burst of color and enjoy a bowl of rustic Alpine comfort that’s both nourishing and satisfying. Keywords: Swiss barley soup, Bunder Gerstensuppe, traditional Swiss recipe, hearty soup, winter comfort food.
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Recipe Information
Ingredients
- 120 grams pearl barley
- 30 grams butter
- 1 medium onion, diced
- 1 medium leek, sliced
- 1 medium carrot, diced
- 100 grams celeriac (celery root), diced
- 1 medium potato, peeled and diced
- 80 grams smoked bacon, diced
- 1.5 liters vegetable stock or beef stock
- 100 milliliters heavy cream (optional)
- to taste salt
- to taste ground black pepper
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
Rinse the pearl barley under cold running water until the water runs clear. Set it aside to drain.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
Add the sliced leek, diced carrot, diced celeriac, and diced potato to the pot. Stir well and cook for 5 minutes to slightly soften the vegetables.
Stir in the diced bacon and cook for another 2-3 minutes until it starts to release its fat and becomes slightly crispy.
Add the drained pearl barley and pour in the vegetable or beef stock. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer for about 50 minutes, stirring occasionally, until the barley is tender and the soup thickens slightly.
Taste the soup and season with salt and ground black pepper as needed.
If you prefer a creamier soup, stir in the heavy cream and let it heat through for 2-3 minutes without boiling.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 272 mg | 90% | |
| Sodium | 9705 mg | 422% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 24.9 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 342 mg | 26% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3510 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
