Schuppa da Giutta – Bündner Gerstensuppe

Name: Schuppa da Giutta – Bündner Gerstensuppe
Yield: Servings 4
Cuisine: Swiss
Ingredients: 60 g (2 oz) Bündnerfleisch, sliced; 100 g (½ cup) pearl barley; 1 small celery root, diced; 200 g (7 oz) bacon, cubed; 3 medium carrots, diced; ½ leek, sliced in rings; 1 tbsp butter; Splash of heavy cream (if desired); Nutmeg, salt and pepper; Nutmeg, salt and pepper; 1½ L (6 cups) beef stock; Nutmeg, salt and pepper

Hearty Alpine Soup with Barley and Bacon

Preparation info

Servings
4

Difficulty
Easy

Appears in

Simply Swiss

By Andie Pilot

Published 2025

About

There are 150 valleys in the canton of Graubünden and each probably has a different version of this, the region’s most famous soup. The perfect warm-up after a long hike or day skiing in the mountains, it’s easy to conjure up … and filling to boot.

Ingredients

1 tbsp butter
3 medium carrots, diced
½ leek, sliced in rings</

Europe
Switzerland
GraubÃ¼nden
Mediterranean
Soup

Method

In a large pot, heat the butter. Add the vegetables, meat, and pearl barley and fry over medium heat for about 5 minutes, or until the vegetables start to soften.

Add the stock and bring to a boil, then lower the heat and simmer for about an hour.

Season with nutmeg, salt and pepper. If desired, add a splash of cream to each bowl just before serving.