📝 About This Recipe
Transport yourself to the rugged peaks of the Austrian Alps with this soul-warming Graukäse soup, a traditional Tyrolean specialty that balances rustic simplicity with bold, pungent flavors. This version elevates the classic by incorporating nutty pearl barley, providing a satisfying chew and a velvety texture that tames the sharp, acidic profile of the 'grey cheese.' It is a hearty, deeply aromatic dish that celebrates mountain heritage and the art of zero-waste farmhouse cooking.
🥗 Ingredients
The Grains & Aromatics
- 3/4 cup Pearl Barley (rinsed thoroughly)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 large Yellow Onion (finely diced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 2 cloves Garlic (minced)
The Liquid Base
- 6 cups Beef or Vegetable Stock (low sodium, hot)
- 1/2 cup Dry White Wine (such as Riesling or Grüner Veltliner)
- 1/2 cup Heavy Cream (to add silkiness)
- 1 piece Bay Leaf
The Star Ingredient & Seasoning
- 200 grams Tyrolean Graukäse (crumbled; aged for more intensity)
- to taste Sea Salt (be cautious as the cheese is salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Nutmeg (freshly grated)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 2 slices Rye Bread (cubed and toasted into croutons)
- 1/4 cup Bacon Bits (optional, crispy fried)
👨🍳 Instructions
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1
Rinse the pearl barley under cold running water until the water runs clear. Set aside to drain.
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2
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam.
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3
Add the finely diced onions and sliced leeks. Sauté for 6-8 minutes until they are soft and translucent, but not browned.
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4
Stir in the minced garlic and the rinsed pearl barley. Toast the barley with the aromatics for 2-3 minutes, stirring constantly to ensure every grain is coated in butter.
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5
Deglaze the pot with the white wine, scraping the bottom to release any flavorful bits. Let the wine simmer until it has reduced by half.
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6
Pour in the hot stock and add the bay leaf. Bring the mixture to a gentle boil.
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7
Reduce the heat to low, cover the pot, and simmer for 35-40 minutes. The barley should be tender but still retain a slight 'al dente' bite.
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8
Once the barley is cooked, remove the bay leaf. Stir in the heavy cream and bring back to a very low simmer.
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9
Add 150g of the crumbled Graukäse (reserve the rest for garnish). Stir gently until the cheese has mostly melted into the broth. Note: Graukäse doesn't melt completely smooth like cheddar; it will leave small, delicious curd-like flecks.
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10
Season with freshly cracked black pepper and grated nutmeg. Taste the soup before adding salt, as the cheese and stock may already provide enough salinity.
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11
While the soup finishes, toast your rye bread cubes in a dry pan until crispy to make rustic croutons.
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12
Ladle the hot soup into warmed bowls. Ensure each serving gets a generous portion of the barley.
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13
Garnish with the remaining crumbled Graukäse, fresh chives, rye croutons, and optional crispy bacon for an extra layer of smoky depth.
💡 Chef's Tips
If you cannot find authentic Graukäse, a very dry, aged Harzer cheese or a blend of sharp goat cheese and a touch of Gorgonzola can act as a substitute. Do not let the soup reach a rolling boil after adding the cheese and cream, as this can cause the dairy to separate. For a thicker consistency, you can lightly mash some of the barley against the side of the pot with a wooden spoon. The flavor of Graukäse intensifies with age; use a younger cheese if you prefer a milder, less 'funky' soup. Always rinse barley thoroughly to remove excess starch, which prevents the soup from becoming unpleasantly gummy.
🍽️ Serving Suggestions
Pair this soup with a crisp, acidic Austrian white wine like a Dry Riesling to cut through the richness. Serve with a side of dark, seeded rye bread smeared with salted farmhouse butter. A small glass of Schnapps (Pear or Apple) served after the meal is the traditional Alpine way to aid digestion. Accompany with a simple green salad dressed in a pumpkin seed oil vinaigrette for a complete Tyrolean experience.