Engadiner Gerstensuppe / Engadine Barley Soup Recipe

Step 1

Bring ham, beef, barley and beans to boil in about 30 fl oz water, and allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other vegetables such as carrots and celery can be added if desired). After a further hour's cooking, thicken soup with cream previously blended with the flour, bring to the boil once more, and serve.

From TANTE HEIDI'S SWISS KITCHEN, Eva Marie Borer / shared by Diane Duane

Things You'll Need

  • 8oz Ham or smoked tongue
  • 8oz Stewing beef
  • 5 1/2oz Barley
  • 2oz Haricot beans
  • 8oz Diced potatoes
  • 1 Small cabbage
  • 3tb Cream
  • 1oz Flour

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