Bundner Gerstensuppe (Barley Soup)

Ingredients

• 1 cup Pearl barley
• 2 tbsp Vegetable oil
• 1 medium Onion, chopped
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• about 113 g Smoked bacon, diced
• 8 cups Vegetable broth
• 2 medium Potatoes, diced
• 1 medium Leek, sliced
• 1 tsp Dried thyme
• 1 none Bay leaf
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of pearl barley under cold running water until the water runs clear, then set aside.
2. 2Heat the 2 tablespoons of vegetable oil in a large 6-quart pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium onion, chopped, the 2 medium carrots, diced, and the 2 stalks of celery, diced. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften.
3. 3Add the about 113 g of smoked bacon, diced, to the pot. Cook, stirring, for another 5-7 minutes, or until the bacon is browned and has rendered some of its fat.
4. 4Pour in the 8 cups of vegetable broth. Add the rinsed 1 cup of pearl barley, the 2 medium potatoes, diced, the 1 medium leek, sliced, the 1 teaspoon of dried thyme, and the 1 bay leaf. Stir everything together.
5. 5Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 45-60 minutes. Stir occasionally to prevent sticking. The soup is ready when the barley is tender and has a slightly chewy texture.
6. 6Carefully remove and discard the 1 bay leaf from the pot.
7. 7Stir in the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper. Taste the soup and add more salt and pepper if needed.
8. 8Serve the Bundner Gerstensuppe hot.

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