German Pearl Barley Soup- Graupensuppe
German Pearl Barley Soup is a simple soup and relatively quick soup with a lot of great flavor. Barley, a few vegetables, broth, and sausage make it a full meal in a bowl. You can also leave the sausage out to make a perfect starter to a Winter Meal.
Equipment
- 1 Soup Pot
Ingredients
- 1 cup Pearl Barley 200 gram
- 1 Tablespoon Butter
- 1 5-7oz Onion Diced 150-200 gr
- 3-4 Carrots Sliced into ¼ inch rounds
- 3 Celery Stalks Sliced into ¼ inch slices
- 8 cup Chicken Broth approx. 2 liter
- 2 Bay Leaves
- ½- 1 lb Kielbasa Sausage Sliced into rounds 225-450 gram
- ½ teaspoon salt
- ½ teaspoon pepper
Top with
- 2-3 Tablespoons Fresh Parsley chopped
Instructions
- In a soup pot or Dutch Oven melt the butter over medium heat. Add the diced onion and cook, stirring, until the onion becomes translucent.
- Add the carrots and celery slices, cook for another minute, stirring.
- Add the rest of the ingredients: Chicken Broth, Barley, Bay Leaves, Sausage, Salt & Pepper. (Save Parsley for serving) Stir.
- Bring to a boil, then reduce to simmer. Put the lid on the pot, and let the soup simmer for 30 minutes.
- After 30 minutes, check for seasoning. Add salt or pepper if needed.
- Sprinkle with fresh parsley and serve
Notes
Fresh Parsley adds a nice flavor, but is optional.
I add chopped up celery leaves to the soup when I add the celery for extra flavor. Lovage/Maggikraut adds nice flavor, if you have it. The soup is ready in under an hour, but will keep in the refrigerator for a few days, and makes excellent leftovers.
I add chopped up celery leaves to the soup when I add the celery for extra flavor. Lovage/Maggikraut adds nice flavor, if you have it. The soup is ready in under an hour, but will keep in the refrigerator for a few days, and makes excellent leftovers.