Michigan Dutch Barley Soup Gerstenbrij
Warm up with a bowl of hearty and comforting Michigan Dutch Barley Soup, also known as Gerstenbrij—a treasured recipe rooted in heritage and flavor. This traditional dish combines tender, slow-simmered pork, nutty barley, and creamy milk for a velvety, satisfying soup that's perfect for chilly days. Infused with simple yet aromatic ingredients like bay leaf, finely chopped onions, and a dash of freshly cracked black pepper, this recipe delivers a rustic, farmhouse feel in every spoonful. Whether garnished with fresh parsley or enriched with a touch of butter, this one-pot wonder is easy to prepare and pairs beautifully with crusty bread. Perfect for family gatherings or a cozy dinner, this classic Dutch soup is a must-try for anyone looking to celebrate the comforting flavors of Michigan’s culinary traditions.
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Recipe Information
Ingredients
- 1 pound Pork shoulder or pork stew meat
- 8 cups Water
- 1 cup Barley
- 1 medium Onion, finely chopped
- 2 cups Milk
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Butter (optional)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large stockpot, combine the pork and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and skim off any foam that forms on the surface.
Add the finely chopped onion, barley, and bay leaf to the pot. Stir to combine.
Cover the pot with a lid, leaving it slightly ajar, and let the soup simmer for 1 hour, stirring occasionally to prevent the barley from sticking to the bottom.
After 1 hour, carefully remove the pork from the pot and shred it into bite-sized pieces using two forks. Discard any excess fat.
Return the shredded pork to the pot. Add the milk, salt, and ground black pepper, stirring well to combine.
Let the soup simmer for another 20-30 minutes until the barley is tender and the soup has thickened slightly. Adjust seasoning with more salt and pepper if needed.
If desired, stir in butter for added richness before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley, if using. Serve warm with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 29.1 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 840 mg | 65% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2255 mg | 48% | |
*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.
