Barley soup

Barley soup

A classic of Swiss cuisine reinterpreted: Engadine barley soup is enriched with white wine, cabbage, bacon and cream. try also this beef salad bowl recipe too.

Ingredients

Main course For 4 people

1 onion

1 tablespoon of butter

200 g of pearl barley

2 dl of white wine

1.2 l of vegetable broth

200 g of bacon to cook

300 g of cabbage

1 dl of cream

salt

pepper

Freind's kitchen recipes, Potato and cheese dumplings.

How to proceed

Preparation:

ca. 20 minutes

Simmer:

ca. 50 minutes

Total time:

1 h 10 min

Finely chop the onion and brown it in butter. Add the barley and fry it briefly. Then add the wine and broth. Add the bacon. Let the soup cook for about 50 minutes, until the barley is cooked.

Cut the cabbage and add it to the soup after 40 minutes of cooking, leaving it to cook for 10 minutes. Remove the bacon and cut it into cubes. Refine the soup with the addition of cream. Add the bacon and season with salt and pepper. You may be interested to read puff pastry peach pie recipe/ Moroccan lentil salad.

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