Graubünden Barley Soup (Veg*n)

Graubünden Barley Soup (Veg*n)


Graubünden Barley Soup (Veg*n)

Graubünden Barley Soup (Veg*n)

A delicious and substantial Swiss dish called Graubünden Barley Soup is well-known for its flavorful and nourishing ingredients. A larger audience can enjoy this traditional recipe because it is vegetarian or vegan. The major component of the soup, barley, gives it a hearty texture, and a variety of seasonal vegetables including potatoes, leeks, and carrots round out the flavor. The broth has a calming flavor and aroma from the aromatic herbs and spices it is infused with. This hearty soup not only tastes delicious but also reflects the cultural traditions of the area. All palates can find a tasty and healthful option in Graubünden Barley Soup.
Prep Time 3 hours 30 minutes
Cook Time 3 hours 30 minutes
Servings 4
Calories 268.9 kcal


  • Ingredients Required 14 items


  • 1 big onion diced finely
  • 3 carrots cut finely
  • 1 leek cut finely and thoroughly rinsed (white and tender green portions)
  • 1 celery stalk cut finely
  • 2 minced garlic cloves
  • Olive oil two tablespoons
  • 100 g or around 1/2 cup of soaked and rinsed barley
  • 1 bay leaf 2
  • 1 drop of smoke liquid
  • 100 g or half a cup of dry cannellini beans
  • Vegetable stock 5 cups
  • three water cups
  • Plain soy coffee creamer approximately 1/2 cup
  • thinly sliced chives either fresh or dried


Directions to Prepare 8 steps
Separately soak the barley and beans in big bowls of water for at least 6 hours or overnight.
In a soup pot with olive oil over medium heat, sauté the onion, leek, carrots, and celery until just softened and transparent. Cook the garlic for a further five minutes after adding.
Well-drain the beans and barley after soaking.
To the soup pot, add the beans, barley, liquid smoke, and bay leaves. Be cautious while using liquid smoke because a little goes a long way and I couldn't care less about it.
Add the water and vegetable stock, bring to a boil for five minutes, and then simmer for roughly two hours at a medium-low temperature. To avoid sticking, stir often. If you think it's getting too thick, add extra water or broth, but otherwise, you can just let it simmer.
After the beans and barley are fully cooked, season with salt and pepper to taste.
A tbsp of soy creamer should be gently incorporated into each bowl before serving. Include some chives as garnish.
If you want to add the classic egg yolk/cream combo, whisk together two yolks and about a third of a cream cup. When prepared to serve, add 2 tablespoons of this. mixture into each of your Fill empty soup cups with the hot barley soup, then stir. well. The classic egg yolk/cream mixture can be added by beating two yolks with around 1/3 cup of cream. Pour 2 tablespoons of this mixture into each of the empty soup bowls when it's ready to serve. Next, pour the hot barley soup over the top and stir to combine.
Whether it is served in its conventional or vegetarian/vegan form, Graubünden Barley Soup is a monument to the Swiss region's outstanding cuisine. This warming dish is a favorite among food lovers all over the world because it perfectly conveys the spirit of nourishment and comfort. Barley and a variety of seasonal vegetables are added, which improves the dish's flavor and health. The flavorful combination of herbs and spices gives the soup a calming scent that arouses the senses. This adaptable soup not only satisfies the palate but also exemplifies a long-cherished cultural tradition. Graubünden Barley Soup continues to keep its position as a healthy and favored accompaniment to any meal, whether it is consumed alone or with loved ones on winter evenings.

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