Engadiner Gerstensuppe / Engadine Barley Soup
Yield
4 servingsPrep
10 minCook
180 minReady
200 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
ham
|
|
| 8 | ounces |
stewing beef
|
|
| 5 ½ | ounces |
pearl barley
|
|
| 2 | ounces |
haricot beans
|
* |
| 8 | ounces |
potatoes
diced |
|
| 1 | small |
cabbage
|
*
|
| 3 | tablespoons |
cream
|
|
| 1 | ounce |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
ham
|
|
| 231.2 | ml/g |
stewing beef
|
|
| 159 | ml/g |
pearl barley
|
|
| 57.8 | ml/g |
haricot beans
|
* |
| 231.2 | ml/g |
potatoes
diced |
|
| 1 | small |
cabbage
|
*
|
| 45 | ml |
cream
|
|
| 28.9 | ml/g |
all-purpose flour
|
|
Directions
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.
