Schoppa Da Giotta Buendner Barley Soup
Warm up with a hearty bowl of Schoppa da Giotta, a traditional Bündner barley soup bursting with rustic Alpine flavors. This comforting Swiss specialty features tender pearl barley simmered with a medley of fresh vegetables like carrots, leeks, and cabbage, complemented by the smoky richness of diced bacon or air-dried beef (such as Bündnerfleisch). Enhanced with creamy milk and hearty potatoes, this soup achieves a perfect balance of earthiness and indulgence. Easy to prepare yet packed with depth of flavor, it’s an ideal choice for cozy evenings or as a crowd-pleasing starter. Garnished with fresh parsley and served with crusty bread, this nourishing dish channels the soul-warming essence of Swiss mountain cuisine. Keywords: Bündner barley soup, Swiss recipes, pearl barley soup, hearty Alpine soup.
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Recipe Information
Ingredients
- 150 g pearl barley
- 30 g butter
- 1 medium, finely chopped onion
- 1 medium, diced carrot
- 1 diced celery stalk
- 1 medium, finely sliced leek
- 2 medium, peeled and diced potatoes
- 100 g, finely shredded cabbage
- 150 g, diced smoked bacon or air-dried beef (e.g. Bündnerfleisch)
- 1.5 L vegetable broth
- 200 ml milk
- 2 tbsp, chopped (for garnish) parsley
- to taste salt
- to taste pepper
Instructions
Rinse the pearl barley under cold water in a sieve until the water runs clear. Set aside.
Heat the butter in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
Add the diced bacon (or Bündnerfleisch) and cook for another 3 minutes to release its flavors.
Stir in the diced carrot, celery, and sliced leek. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
Add the rinsed barley to the pot and stir well to coat it with the vegetables and butter.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer gently for 45 minutes.
After 45 minutes, add the diced potatoes and shredded cabbage to the pot. Stir well and continue to simmer for another 20 minutes, or until the barley, potatoes, and cabbage are tender.
Stir in the milk and season the soup with salt and pepper to taste. Allow the soup to heat through for an additional 5 minutes, but do not let it boil.
Ladle the soup into bowls and garnish with chopped parsley. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 9130 mg | 397% | |
| Total Carbohydrate | 345.7 g | 126% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 55.8 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 765 mg | 59% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 7283 mg | 155% | |
*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.
