Gerstensuppe Barley Soup
Warm, hearty, and brimming with wholesome ingredients, Gerstensuppe Barley Soup is a cozy classic that brings the essence of Alpine comfort food to your table. Made with nutrient-rich pearl barley, fresh aromatic vegetables like leeks, carrots, and celery, and infused with a fragrant medley of thyme and bay leaf, this soup is both nourishing and deeply flavorful. The slow simmering of the barley and vegetables in a light vegetable broth results in a velvety, satisfying texture that’s perfect for a chilly day. Easy to prepare and ready in just over an hour, this Swiss-inspired soup is a comforting meal on its own or a delightful starter paired with crusty bread. Perfect for vegetarians, it's a must-try for anyone seeking a wholesome, hearty dish packed with natural goodness.
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Recipe Information
Ingredients
- 150 grams pearl barley
- 2 tablespoons butter
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 1 medium leek
- 2 medium potatoes
- 1.5 liters vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Rinse the pearl barley thoroughly under cold water and set it aside to drain.
Peel and finely chop the onion. Peel and dice the carrots and potatoes into small cubes. Slice the celery and leek thinly, ensuring any dirt is removed from the leek leaves in advance.
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the carrots, celery, leek, and potatoes to the pot. Stir and sauté the vegetables for another 5 minutes until they begin to soften.
Stir in the rinsed pearl barley and sauté for an additional 2 minutes, allowing it to absorb some of the flavors from the vegetables.
Pour in the vegetable broth and add the bay leaf and fresh thyme. Bring the soup to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the soup for about 45-50 minutes, stirring occasionally, until the barley is tender and the flavors have melded together.
Season with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the Gerstensuppe into bowls and garnish with freshly chopped parsley, if desired. Serve warm with crusty bread or as a standalone meal.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 7.6 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 876 mg | 19% | |
*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.
