Swiss Army Barley Soup
Barley soup Grison style from eastern Switzerland with Vienna sausages is one of my favorite lunches on a ski day in the eastern Swiss Alps. The origin of this recipe was a Swiss Army recipe. To be honest, I adapted the ingredients "slightly". In the Swiss Army, of course, there is no air-dried meat (produced in the eastern Swiss Alps) as a chowder and generally less vegetables and bacon are used and you also look in vain for a Vienna sausage. This recipe is very rich and is meant to be a full meal, a main course, not an appetizer.
Send shopping list to Bring!Preparation
1. Prepare the vegetables
- 160gOnions
- 120gCarrots
- 80gLeek
- 120gCeleriac
Gemüse schälen, Zwiebeln fein hacken, Lauch gut waschen und klein schneiden. Karotten und Knollensellerie in kleine Würfel (ca. 5 mm) schneiden. Zwiebeln separat bei Seite stellen.
2. Prepare the meat
- 140gSmoked farmhouse bacon
Speckschwarte und Knorpel vollständig entfernen. Die Speckschwarte separat bei Seite stellen. Den Speck in ca. 10 mm kleine Würfel schneiden.
3. Prepare the soup
- 6tbNutural oil
- 80gRolled barley
- 680mlChicken stock (unsalted, homemade)
- 320mlWater
- 1pcBay leaf (fresh or dried)
- 8pcViennese sausages
- 40gDried meat (best to use dried meat from eastern Switzerland)
- 280mlCream
- 8pcParsley leaf (fresh)
- 12pnSalt
- 4pnPepper (freshly grounded)
Put the oil in a large cooking pot and lightly fry the bacon cubes on heat level 7/9, add the onions and sauté. Reduce the heat slightly and add the rolled barley and sauté as well. Now add the vegetables and sauté them as well. Make sure that the vegetables do not take on color. Fill up with chicken stock and water, add the bacon rinds and the bay leaf, bring to the boil briefly and then simmer for 2 h. Skim off the white foam and the fat that floats to the top with a soup ladle and remove the bacon rinds and the bay leaf. Add the sausages and simmer gently for 5 to 10 minutes. Cut the dried meat into slices of about 15 mm. Remove the sausages, cut them into small wheels and add both to the soup. Add cream, mix and season with salt and pepper to taste. Bring to the boil briefly, then serve decorated with parsley or chives and enjoy immediately.
