Bündner Gerstensuppe

Ingredients

• 1.25 lb beef chuck, boneless
• ¾ cup pearl barley
• 8 cups beef broth
• 2 medium carrot
• 2 stalks celery
• 1 large onion, yellow
• 2 medium potato
• 3 sprigs fresh thyme
• 1 to taste salt and black pepper

Instructions

1. 1

   Trim any visible white fat from the beef, then cut the meat into 1-inch cubes by first cutting lengthwise into 1-inch-wide strips, then cutting those strips crosswise every inch.

2. 2

   Peel the carrot and cut it lengthwise down the middle, then place each half flat-side down and slice crosswise into 1/2-inch-thick half-moons, about 1/4 inch thick.

3. 3

   Cut each celery stalk lengthwise down the middle, then slice crosswise into 1/2-inch pieces.

4. 4

   Cut the onion in half from root to tip, place cut-side down, and slice crosswise into 1/2-inch-wide half-moon pieces.

5. 5

   Peel the potato and cut it into 1-inch cubes by first cutting lengthwise into 1-inch-wide strips, then cutting those strips crosswise every inch.

6. 6

   Place the large pot over medium-high heat, add the beef cubes without any oil, and cook, stirring occasionally, until the meat turns brown on all sides, about 8–10 minutes.

7. 7

   Pour in the beef broth — it should mostly cover the meat — then bring to a boil over high heat, about 3 minutes, until large bubbles break the surface constantly.

8. 8

   Reduce heat to medium-low so the soup maintains a gentle simmer with just a few small bubbles breaking the surface every few seconds.

9. 9

   Add the barley, stirring with a wooden spoon until no dry grains remain, then cover partially and simmer for 30 minutes, stirring once every 10 minutes.

10. 10

    Add the carrot, celery, onion, and potato pieces, stirring to submerge them, then cover partially and continue simmering until vegetables are tender and barley is soft, about 25–30 minutes.

11. 11

    Strip the thyme leaves from the stems by pinching at the base and sliding your fingers upward, then discard the bare stems and add the leaves to the pot.

12. 12

    Taste the soup with a spoon, then stir in salt and black pepper a pinch at a time until it tastes balanced — savory but not overly salty.

13. 13

    Ladle the soup into bowls, making sure each serving includes beef, barley, and vegetables in roughly equal amounts.

Tools you’ll need

• chef's knife
• cutting board
• large heavy-bottomed pot with lid
• wooden spoon
• ladle
• bowls

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