Graupensuppe German Barley Soup Recipes

GERMAN SAUSAGE SOUP

Steps:

• 1. In a Dutch oven, combine sausage, potatoes, onion, carrots, celery, salt and pepper. Add 2-3 cups water (I sometimes use chicken broth). Bring to a boil and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender.
• 2. Stir in cabbage and cook for 10 minutes longer or until vegetables are tender. Stir in 2 1/2 cups milk.
• 3. Stir flour and remaining milk together and then add to soup. Cook on low until thick and bubbly. Stir in cheese until melted. Garnish with fresh parsley.

VEGAN PEARL BARLEY SOUP

Steps:

• Cube the seitan medallions and place all ingredients in a big pot. Bring to boil and let cook for 20 minutes. Then reduce the heat and let well for 10 minutes. Season to taste with salt, pepper and yeast extract.
• Arrange in bowls and refine with Maggi seasoning, soy sauce or tamari before eating.

GRAUPENSUPPE (GERMAN BARLEY SOUP)

Steps:

• Heat butter in a 6-qt. saucepan over medium-high heat; add onion, and cook, stirring, until soft, about 5 minutes. Add barley, and cook, stirring, until lightly toasted, about 5 minutes. Add stock, potato, carrot, celery root, leek, marjoram, sausages, and bacon, and cook, stirring occasionally, until sausages are tender, about 35 minutes. Remove sausages and bacon from saucepan, thinly slice sausages, and discard bacon. Season soup with nutmeg, salt, and pepper. To serve, ladle soup into 8 serving bowls, and garnish with parsley and sliced sausage.

RECIPE FOR GERMAN BARLEY SOUP WITH BACON - GRAUPENSUPPE EINTOPF

Steps:

• Clean and chop all vegetables small. Potato should be cut in 1/2 inch cubes and carrot cubed or cut about 1/8 inch thick.
• Cut the bacon into thin strips. If you are using "Bauchspeck," cut it into strips about 1/4 x 1/4 x 1 inch long. Remove any bones from the "Speck."
• Heat a 4 quart pan and brown the bacon or "Speck" in it. Remove the bacon from the pan.
• Start to brown the onion in the bacon grease, then add the garlic, leek, celery root and carrot. Sauté these vegetables for several minutes, until they start to wilt and pick up some color.
• Add the water or broth, the bay leaf, and the barley. Lay the cleaned parsley on top (to be removed at the end of cooking time).
• Bring to a boil, then reduce heat and simmer for 1 to 1 1/2 hours. The potatoes will start to fall apart and the barley should be soft and thicken the soup.
• Add salt and pepper to taste. Remember, you are started with salty bacon and perhaps broth, so plan accordingly.
• Remove parsley and bay leaf.
• Serve with crusty bread, such as Swiss Wurzelbrot, Bauernbrot, Fladenbrot or warm baguette from the store.
• One full serving of vegetables in each portion.
• You may also make this in the slow cooker. Brown the bacon, onion and garlic, then place all the ingredients in a 4 quart slow cooker (should be at least 1/2 full) and cook on high for 4 - 6 hours.