Traditional Barley Soup
Another winning recipe from the book Helvetic Kitchen. This hearty soup is served in mountain restaurant huts all over the Swiss Canton of Graubünden in the south eastern corner of Switzerland, along the border with Italy, south of Weesen, where Markus was raised. There are 150 valleys in the region and each probably has a different version of this, the region’s most famous soup. Traditionally the soup includes “Bündnerfleisch,” which is an air-dried beef from Graubünden. If you can’t find any, simply swap with speck, ham or other meat products. It’s easy to make this vegetarian. Just leave out the meat and use vegetable stock.
Knob of butter
1 Leek, chopped
3 Carrots, chopped
1 Celery Root, chopped
200g Bacon, cubed (7 oz.)
60g Bündnerfleisch, sliced (2 oz.)
100g Pearl Barley (1/2 cup)
1-1/2 litres Beef Stock (6 cups)
Nutmeg
Splash of Cream
Salt and Pepper, to taste
2 cups Markus Domo, to taste and drink
In a large pot over medium heat, melt the butter, then add the vegetables, meat, and pearl barley. Fry this for about 5-10 minutes, or until the vegetables start to soften, then add the stock. Bring to a boil, then simmer for an hour. Season with nutmeg, salt and pepper. Stir in a splash of cream just before serving.
Slice some nice fresh rye bread to dunk and use as a spoon. Fill glasses with Markus Domo – or beer – and enjoy! Serves 4.