Classic German Barley Soup

Classic German Barley Soup – my sons favorite!

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Classic German Barley Soup

This Classic German Barley Soup called Gerstensuppe or Graupensuppe is my oldest son’s favorite soup. When he was a toddler, his Oma Mutti had to make him this soup once a week. I, not having a car at the time, walked two kilometers each way, to pick up the soup for him. Asking for this soup was his way of saying: “I want to see my Oma”!

Ingredients for Classic German Barley Soup:

  • 170 g (5.99 oz) of barley pearled
  • 200 g (7.05 oz) of bacon
  • 150 g (5.29 oz) of onions
  • 120 g (4.23 oz) of celery root
  • 300 g (10.58 oz) of purple top turnips
  • 300 g (10.58 oz) of Brussels sprouts
  • 150 g (5.29 oz) of green beans
  • 300 g (10.58 oz) of carrots
  • 300 g (10.58 oz) of leeks
  • 300 g (10.58 oz) of cauliflower
  • 2 tablespoons of sunflower oil
  • 1 teaspoon of thyme leave flakes
  • 4 teaspoons of salt
  • 2½ l (2.64 qt) of water
  • 1 teaspoon of pepper
  • Maggi seasoning optional (should be available in the international section of your grocery store)
  • parsley optional

Ingredients Classic German Barley Soup

Preparation of ingredients for Barley Soup:

Place the barley in a bowl and cover the barley with water to let it soak while preparing the vegetables. Peel the onion and celery root and dice them. Peel turnips and carrots and dice or sliver them. Wash the green beans, cut off the ends and break them about three times. Wash Brussels sprouts and cut them in half. Wash and cut leeks lengthwise and then into slices. Wash cauliflower and separate into small florets. Slice the bacon lengthwise and then into small pieces.

Preparation Classic German Barley Soup

Preparation of Classic German Barley Soup:

Heat the oil in a large saucepan. Add the bacon and stir until the fat of the bacon is melted. Add onions into the saucepan and stir until onions look transparent. Add leeks and stir with a wooden spoon.  Drain the barley in a sieve and add it to the saucepan and mix the contents together.

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Fill the saucepan with the water and add celery, turnips, Brussels sprouts, green beans, carrots and cauliflower and stir to mix. Add salt and thyme to the soup and bring it to a boil. Turn the heat to medium/medium-low. Cover and boil gently for about 45 minutes. 

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Spice up the soup with pepper, salt, Maggi, and chopped parsley to your personal liking. Remove from stove. You can serve the soup with some bread and sausages or with Oma’s homemade potato pancakes and apple sauce.

Serving Classic German Barley Soup

 

 

 

 

 

 

 

 

 

 

  • Liselotte Oyler

    Love this soup my Mutti made this with Haferflocken ( Oatmeal)

    • The Oma Way

      Liselotte, thank you.