Bündner Gerstensuppe (Engadine Valley Creamy Pearl Barley & Root Vegetable Soup) – Authentic Switzerland Recipe
St. Moritz and Graubünden Alpine classic: a velvety pearl barley soup brimming with mountain roots and herbs.
- Country of Origin
- 🇨🇭 Switzerland (Central Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Plump pearl barley, Finely diced carrots, Celeriac, Bay leaf, Clove pinch
Ingredients for Bündner Gerstensuppe (Engadine Valley Creamy Pearl Barley & Root Vegetable Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump pearl barley, prepped into bite-sized pieces
- 1.5 cups finely diced carrots, washed and trimmed
- 1 cup celeriac
- 1 medium onion and 3 cloves garlic, finely minced with bay leaf
- 1.5 tbsp traditional Switzerland seasoning (clove pinch, vegetable cream broth, nutmeg)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and bay leaf for 3–4 minutes until fragrant.
- Stir in clove pinch, vegetable cream broth, nutmeg and toast for 45 seconds to release the essential oils of Switzerland's kitchen.
- Add plump pearl barley and finely diced carrots, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in celeriac, adjust seasoning, and ladle steaming hot into deep bowls.