Skip to content

Meat, European

Graubünden barley soup with bacon and rye bread

Graubünden barley soup is a thick Swiss soup made with barley, vegetables and smoked bacon. It serves 4, takes 70 minutes, is easy to make, and costs about €2.40 per person. The key to success is rinsing the barley well and letting it simmer slowly so the broth thickens naturally.

Tonight, a thick and comforting Graubünden barley soup, with barley, vegetables and a bit of bacon, served with rye bread.

Graubünden barley soup with bacon and rye bread
Total time
1 h 10
Difficulty
Easy
Cost per person
€2.40
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This isn't a light starter soup. Pearl barley slowly swells in the beef broth, giving the soup a thick, almost stew like texture you eat with a spoon. Smoked bacon flavors the whole pot from the very first step, and the small diced vegetables soften without turning to mush. A touch of cream at the end rounds everything out without making it heavy.

It's a cold weather soup, perfect for a fall or winter evening when everyone comes home hungry. Kids tend to like it because the pieces are small and the flavor stays mild, never spicy. It also works for a simple Sunday night dinner, with just rye bread on the side. Mon Chou suggests it when the weather turns cold and you want something hearty without any fuss.

The ingredients

4 people

Pantry

  • Pearl barleyoften in the pantry 150 g
  • Beef brothoften in the pantry 1.5 liter
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Smoked bacon, diced 150 g

Fruits and vegetables

  • Carrots 2
  • Leek 1
  • Celeriac 0.5
  • Potatoes 2
  • Onion 1
  • Parsley 4 sprigs

Dairy

  • Heavy cream 10 cl
  • Butter 20 g

Bakery

  • Rye bread 8 slices

Allergens Gluten, Celery, Lactose

The step by step recipe

  1. Cook the bacon and onion in a large pot with the butter. 8 min

    Let the bacon render its fat before adding the vegetables.

  2. Add the diced vegetables and the rinsed barley, then cook for two minutes.

    Keep the dice small, this soup is meant to be eaten by the spoonful.

  3. Pour in the hot broth, bring to a boil, then let it simmer covered. 45 min

    Stir occasionally, barley tends to stick to the bottom of the pot.

  4. Add the cream, season with salt and pepper, and let it cook a few more minutes. 5 min

    If the soup is too thick, thin it out with a bit of hot broth.

  5. Serve very hot, sprinkled with chopped parsley, with slices of rye bread.

    Rye bread spread with butter is the perfect match.

Our tips to get it right

  • Cut all the vegetables into dice of the same size so they cook evenly and the soup keeps a consistent texture.
  • Don't salt too early, the smoked bacon and beef broth already bring plenty of salt.
  • Make the soup a day ahead if you can, the barley keeps swelling and the flavor is even better the next day.

The variations

  • Swap the smoked bacon for smoked turkey bacon for a lighter version.
  • For a vegetarian version, skip the bacon, use vegetable broth, and add a drizzle of smoked oil for flavor.
  • For kids in a hurry, blend one ladle of soup and stir it back in for an even creamier texture that's quicker to eat.

What to serve it with

  • Buttered rye bread
  • Simple green salad
  • Hot herbal tea after the meal

Storage

This soup keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, but leave out the cream and add it after thawing. Reheat gently on the stove, adding a splash of broth or water if it has thickened too much.

Questions about this dish

Can I replace pearl barley with something else?

You can use hulled barley but add 15 to 20 minutes of cooking time, or round rice for a creamier texture. The flavor will differ slightly but the soup will stay thick.

Do I really need to rinse the barley before cooking?

Yes, rinsing removes some of the surface starch. The soup stays clearer and less sticky by the end of cooking.

Can I make this soup ahead of time?

Yes, it's actually recommended. Make the soup without the cream, keep it in the fridge, then reheat and stir in the cream right before serving.

Do kids really enjoy this soup?

Yes, the pieces are small and the flavor stays mild, with no strong spices. Many kids also love dunking rye bread into it.

How long does it take to make a thick Graubünden barley soup with vegetables and bacon, served with rye bread?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a thick Graubünden barley soup with vegetables and bacon, served with rye bread?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a thick Graubünden barley soup with vegetables and bacon, served with rye bread cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery, lactose. Always check the labels of the products you buy.

European Cuisines

See all

Recipes with carrots

See all