I got to know this soup a few years ago when I visited my mother-in-law and she made us some Graupensuppe or Barley Soup, in English. I was immediately captivated by its colourful appearance and delicious taste. It was hearty yet light at the same time. I was intrigued by this soup because I had never eaten barley in savoury dishes, actually, I had even almost never eaten barley in my life and if I did, only as Asian sweet dessert. So I really really wanted to make it myself and asked my MIL to reveal the secret of her beautiful barley soup :). I was surprised to find out that it's quite simple to make. The only hideous work you've got to do is cutting most ingredients into small cubes...!
Ingredients - serves 4
- 200 g barley, soaked in water overnight
- 2 large carrot, cut into small cubes
- 3-4 medium potatoes, cut into small cubes
- 10 - 15 black peppercorns
- 500 g lean beef/lamb shank , cut into small cubes
- 1 onion (I used shallot), chopped
- 2 leeks, sliced
- 1/2 celery root, quartered
- Maggi/Knorr beef powder to taste
- Pepper to taste
- 3 l water
- 1 tbs olive oil
- Chopped parsley for garnish
- Heat olive oil in a soup pot.
- Sauté the chopped onion, beef cubes and celery root for 1 minute until everything is slightly brown.
- Add water, peppercorns and barley. Simmer for 30 minutes,.
- Now add the carrot and potato cubes, beef powder and pepper to taste. Simmer for another 30 minutes.
- Before you turn off the heat, add the leek slices and stir that they're slightly cooked.
Serve the barley soup with chopped parsley!