Graubunden barley soup

Description

This soup hails from the Swiss Canton of Grisons (Graubunden). The French name of the Canton Grisons (Grisons). Thus, in Russian soup with the same success can be called and Graubunden and Grisons. It's thick and rich dish Swiss is winter, warming after a frosty walk. A big thanks to Luba (Cranberry sugar) for the recipe translation and explanation.

Ingredients

Broth

2.5 l
Beef

300 g
Pearl barley

0.75 cup
The Apium graveolens Dulce
Leeks

1 piece
Carrots

1 piece
Onion

1 piece
Potatoes

2 piece
Cabbage

200 g
Butter

1 Tbsp
Olive oil

2 Tbsp
Bay leaf

2 piece
Carnation

1 piece
Salt
Allspice

0.5 tsp

Cooking

Pearl barley thoroughly washed, pour hot water and leave for 4-5 hours. Can at night. Drain again, rinse, cover with cold water and cook until tender (about an hour).

Prepare the vegetables. Celery chopped up with leaves.

Leek (white part only)

Onions and carrots cut into not very large

Potatoes clean, wash and cut into cubes .

Shred cabbage is not very finely.

In a saucepan, mixture of butter and olive oil sauté the onions and carrots for 1-2 minutes.

Add the potatoes, celery and leeks and sauté a few more minutes.

Add the cabbage and a couple more minutes to fry the vegetables.

Now starts my hooliganism. Forgive me the people of Switzerland! According to the original recipe to the vegetables are added raw veal leg, pearl barley (barley), filled the whole thing with 2 liters of water and boil for 1.5 hours. I can't imagine that this can happen (with imagination at me not very). So I made the broth separately and in advance. I added 3-4 ladle of broth to the skillet with the vegetables, cover and leave to stew until ready (about 25-30 minutes)

Then put the vegetables in the hot broth, added the thinly sliced smoked meat, prepared barley, salt to taste and bring to a boil. Our soup is ready.

There are also the following options: 1. Add directly to the pan 1/3 Cup cream and stir. 2. Cream shake with two raw egg yolks and pour into the pan 3. Just before serving crumble the garlic and shallots 4. Apply without any additives, and separately on the table, put the sliced smoked meat and sour cream. Everyone can add to taste. (I chose this option).

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