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Graupensuppe

A warm and comforting German barley soup, perfect for busy weeknights, packed with flavor and hearty ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup barley (Perlgraupen) Rinse before use to remove any dust.
  • 1 large onion, chopped Adds sweetness and flavor.
  • 2 medium carrots, diced Choose fresh, seasonal carrots.
  • 2 medium potatoes, diced Adds heartiness to the soup.
  • 2 stalks celery, diced Provides a nice crunch.
  • 2 tablespoons butter Can be substituted with olive oil for a dairy-free version.
  • 6 cups vegetable or beef broth Broth can be homemade or store-bought.
  • Salt and pepper Season to taste.
  • 1 cup fresh parsley, chopped Garnish for serving.

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of butter over medium heat. Once melted, add the chopped onion.
  2. Sauté until the onions become translucent and fragrant, about 3 to 4 minutes.
  3. Stir in the diced carrots, celery, potatoes, and barley. Cook them together for about 2 to 3 minutes.
  4. Pour in the 6 cups of broth, ensuring all ingredients are submerged. Turn the heat to high and bring it to a boil.
  5. Once boiling, reduce the heat to low and let it simmer for 45 to 50 minutes, stirring occasionally.
Final Steps
  1. Season your soup with salt and pepper according to taste.
  2. Before serving, sprinkle freshly chopped parsley on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, add a splash of broth if it has thickened.