Michigan Dutch Barley Soup Gerstenbrij Recipes

SWISS BARLEY SOUP--GERSTENSUPPE

Steps:

• Combine barley, hocks, salt, pepper, water in large pot. Bring to a boil over high heat. Reduce heat, cover pot partially and simmer for 45 minutes.
• Add the leeks, celery, onion and potato and simmer for 30 minutes or until barly and veggies are tender.
• Remove and discard ham hocks. While stirring pour in cream and simmer to heat soup thoroughly.
• Seaon to taste and serve.

ROODE KRENTENBRIJ - RED CURRANT SOUP

Steps:

• Soak the barley overnight in one cup of water.
• Wash and stem the currants, add the sugar, water, and stick of cinnamon.
• Cook over low heat for about 15 minutes; drain and force through a coarse sieve.
• Add the barley with water and salt to the strained fruit juice and simmer until the barley is soft and the juice thickened.
• Chill.

BUNDER GERSTENSUPPE (SWISS BARLEY SOUP)

Steps:

• Heat butter and olive oil in a soup kettle over medium-high heat.
• Add onion and leek and cook until they begin to soften, about 10 minutes.
• Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally.
• Add stock, barley and potatoes. Simmer for 1 hour.
• Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling.
• Ladle into bowls and garnish with parsley.

BUTTERMILK PORRIDGE - BOETERMELK PAP

Steps:

• Place barley and water in saucepan; bring to a boil.
• Simmer for about 2 hours.
• Add buttermilk, stirring until it boils; cook a few minutes (taking care not to scorch), then add salt.
• Serve hot with syrup or sugar.