📝 About This Recipe
Graupensuppe is the soulful heart of German home cooking, a rustic pearl barley soup that has warmed generations through cold European winters. This version balances the nutty, chewy texture of pearl barley with a rich, savory broth infused with smoked meats and aromatic root vegetables. It is a thick, restorative 'Eintopf' (one-pot meal) that tastes even better the next day as the flavors meld and deepen.
🥗 Ingredients
The Grains and Meat
- 1 cup Pearl Barley (Medium) (rinsed under cold water until clear)
- 150 grams Smoked Bacon or Speck (diced into small cubes)
- 4 pieces Mettwurst or Frankfurter Sausages (sliced into rounds)
The Aromatics (Suppengrün)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and diced into 1cm cubes)
- 150 grams Celery Root (Celeriac) (peeled and diced into 1cm cubes)
- 1 large Leek (white and light green parts only, sliced into half-moons)
- 2-3 medium Potatoes (Starchy) (peeled and diced into 1.5cm cubes)
Liquids and Seasoning
- 1.5 liters Beef or Vegetable Broth (high quality or homemade)
- 1 tablespoon Butter or Vegetable Oil
- 2 pieces Bay Leaves
- 1 teaspoon Dried Marjoram (a classic German soup herb)
- to taste Salt and Black Pepper
- 1/2 cup Fresh Parsley (finely chopped for garnish)
- 1 teaspoon Apple Cider Vinegar (to brighten the flavors at the end)
👨🍳 Instructions
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1
Begin by rinsing the pearl barley in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and prevents the soup from becoming overly 'slimy'.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced bacon or speck and sauté for 4-5 minutes until the fat has rendered and the bacon is slightly crispy.
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3
Add the diced onion to the pot with the bacon. Sauté for about 3 minutes until the onion becomes translucent and begins to pick up the golden color from the bacon fat.
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4
Stir in the carrots, celeriac, and leeks. Cook the vegetables for 5-7 minutes, stirring occasionally. You want them to soften slightly and develop a fragrant aroma.
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5
Add the rinsed barley to the pot. Stir it well for 1-2 minutes to lightly toast the grains; this enhances their nutty flavor profile.
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6
Pour in the broth and add the bay leaves and dried marjoram. Bring the mixture to a boil over medium-high heat.
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7
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20 minutes.
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8
After 20 minutes, add the diced potatoes to the pot. The potatoes are added later so they don't overcook while the barley finishes softening.
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9
Continue to simmer, covered, for another 20-25 minutes. Check a grain of barley; it should be tender but still have a pleasant, slightly chewy 'bite'.
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10
Gently stir in the sliced sausages. Let them heat through in the soup for about 5 minutes. They will release their smoky flavor into the broth.
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11
Remove the bay leaves. Taste the soup and season with salt and freshly ground black pepper. Note: The bacon and broth are salty, so taste before adding more salt.
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12
Stir in the apple cider vinegar and half of the fresh parsley. The vinegar provides a subtle acidity that cuts through the richness of the grains and meat.
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13
Ladle the hot soup into deep bowls and garnish generously with the remaining fresh parsley.
💡 Chef's Tips
Always rinse your barley thoroughly to ensure a clear, appetizing broth rather than a cloudy one. If the soup becomes too thick the next day (barley continues to absorb liquid), simply thin it with a little extra broth or water while reheating. For a vegetarian version, omit the bacon and sausages and use smoked paprika or a drop of liquid smoke to achieve that signature depth. Don't skip the celeriac (celery root); it provides a distinct, earthy sweetness that is essential for an authentic German flavor profile. If you prefer a creamier texture, you can mash a few of the cooked potato cubes against the side of the pot with a spoon.
🍽️ Serving Suggestions
Serve with a thick slice of buttered German rye bread or 'Graubrot' for the ultimate dipping experience. A side of spicy German mustard is excellent for dipping the sliced sausages. Pair with a crisp, cold German Pilsner or a dry Riesling to balance the hearty flavors. For an extra touch of decadence, add a dollop of sour cream to the center of the bowl just before serving. A small side salad with a sharp vinaigrette helps cleanse the palate between bites of the rich stew.