German barley soup

JanaBy Jana      

October 25, 2014

German barley soup 0 5 0

Also named Graupesuppe Eintopf. Barley soup uses the classic mixture of leek, celery root and carrot, plus potatoes and bacon for substance.

  • Prep: 15 mins
  • Cook: 35 mins
  • 15 mins

    35 mins

    50 mins


1Heat butter in a saucepan over medium-high heat; add onion, and cook, stirring, until soft, about 5 minutes. Add barley, and cook, stirring, until lightly toasted, about 5 minutes.

2Add stock, potato, carrot, celery root, leek, marjoram, sausages, and bacon, and cook, stirring occasionally, until sausages are tender, about 35 minutes.

3Remove sausages and bacon from saucepan, thinly slice sausages, and discard bacon. Season soup with nutmeg, salt, and pepper. To serve, ladle soup into 8 serving bowls, and garnish with parsley and sliced sausage.


4 tbsp butter

1 medium yellow onion, finely chopped

1 cup pearl barley

8 cups vegetable stock

½ cup finely chopped peeled russet potato

½ cup finely chopped carrot

½ cup finely chopped celery root

½ cup finely chopped leek

1 tsp. dried marjoram

2 German sausages, like bockwurst or bratwurst

300g of bacon

Freshly grated nutmeg, to taste

salt and freshly ground black pepper to taste

1/3 cup thinly sliced flat-leaf parsley leaves


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