Last time, we talked about how the German bread is known for its richness of flavors. This is also true about their food and the Graupensuppe that we are going to have today.
Graupensuppe in plain English language is translated as barley stew. It is a hearty food that will be included in your favorite food list soon. This soup is thick and is filled with cuts of German sausages and veggies.
- 5 German sausages, like bratwurst
- 1 cup of barley
- 1 2-oz. piece bacon pieces
- ½ cup of russet potatoes, finely chopped,
- ½ cup of celery root, finely chopped
- ½ cup of leeks, finely chopped
- ½ cup of carrots, finely chopped
- 8 cups vegetable stock
- 1 medium onion, finely chopped
- 4 tbsp. of unsalted butter
- 1/3 cup of parsley leaves
- nutmeg, kosher salt, and pepper (*optional)
- First, melt the unsalted butter in frying pan.
- Add onions and cook for about 5 minutes, stirring continuously until the consistency of the onions becomes soft.
- Add the barley and cook for another 5 minutes or at least until lightly toasty.
- Transfer them into a soup pot then add your veggie broth, celery root, leeks, potatoes, sausages and bacon. Boil them for about 30-35 minutes or until the sausages and bacon pieces are tender.
- When the meats are ready, remove them from the pot and set aside the bacon.
- If you want, you can remove the skin from the sausages and cut them into thin slices.
- Return the sausages to the pot and season the soup with parsley, nutmeg, salt and pepper.