ündner Gerstensuppe (Grisons Barley Soup) is a classic Alpine dish from the Swiss canton of Graubünden. Known for its nourishing heartiness and creamy texture, this rustic soup brings together pearl barley, root vegetables, leeks, and smoked meat—typically ham or bacon—for a warming bowl perfect after a day in the mountains.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 1 hr 30 minsTotal Time 1 hr 55 minsCore Ingredients
1 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
1 small leek, white and light green parts only, sliced thin
1 small carrot, diced
1 celery stalk, diced
1 small potato, peeled and diced
½ cup pearl barley, rinsed well
5 cups water or light vegetable/chicken stock
Protein
150 g smoked bacon, pancetta, or Bündnerfleisch (air-dried beef), diced
Optional: small ham bone or pork rind for added richness
Finish
½ cup whole milk or cream
Salt and freshly ground pepper, to taste
Chopped chives or parsley, for garnish
Sauté Aromatics & Bacon
1
In a large pot, heat butter and olive oil over medium heat.
Add diced bacon and cook until slightly crisp and the fat renders (about 5 minutes).
Add onion, leek, carrot, and celery. Sauté gently for 8–10 minutes until soft and fragrant.
Add Barley and Simmer
2
Stir in the rinsed barley and diced potato.
Pour in water or stock and add any optional ham bone.
Bring to a gentle boil, then reduce to a low simmer.
Cover loosely and cook for 1 hour , stirring occasionally, until barley is tender and the soup is thickened.
Finish the Soup
Serve
4
Ladle into warm bowls and garnish with chopped parsley or chives.
Serve with rye bread , hard cheese , or smoked sausages for a full Alpine meal.
Tips & Variations
5
Vegetarian version: Omit the bacon and use vegetable stock; add mushrooms for umami.
Make ahead: Soup tastes even better the next day—perfect for batch cooking.
For extra creaminess: Use a stick blender to partially purée the soup.
Pairing Suggestions
6
Drink: A crisp white wine like Swiss Fendant or dry Riesling; or a dark Alpine lager
Side: Crusty sourdough, Alpine cheese like Gruyère, or a simple green salad
Ingredients Core Ingredients
1 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
1 small leek, white and light green parts only, sliced thin
1 small carrot, diced
1 celery stalk, diced
1 small potato, peeled and diced
½ cup pearl barley, rinsed well
5 cups water or light vegetable/chicken stock
Protein
150 g smoked bacon, pancetta, or Bündnerfleisch (air-dried beef), diced
Optional: small ham bone or pork rind for added richness
Finish
½ cup whole milk or cream
Salt and freshly ground pepper, to taste
Chopped chives or parsley, for garnish
Directions Sauté Aromatics & Bacon
1
In a large pot, heat butter and olive oil over medium heat.
Add diced bacon and cook until slightly crisp and the fat renders (about 5 minutes).
Add onion, leek, carrot, and celery. Sauté gently for 8–10 minutes until soft and fragrant.
Add Barley and Simmer
2
Stir in the rinsed barley and diced potato.
Pour in water or stock and add any optional ham bone.
Bring to a gentle boil, then reduce to a low simmer.
Cover loosely and cook for 1 hour , stirring occasionally, until barley is tender and the soup is thickened.
Finish the Soup
Serve
4
Ladle into warm bowls and garnish with chopped parsley or chives.
Serve with rye bread , hard cheese , or smoked sausages for a full Alpine meal.
Tips & Variations
5
Vegetarian version: Omit the bacon and use vegetable stock; add mushrooms for umami.
Make ahead: Soup tastes even better the next day—perfect for batch cooking.
For extra creaminess: Use a stick blender to partially purée the soup.
Pairing Suggestions
6
Drink: A crisp white wine like Swiss Fendant or dry Riesling; or a dark Alpine lager
Side: Crusty sourdough, Alpine cheese like Gruyère, or a simple green salad
Swiss Bündner Gerstensuppe (Grisons Barley Soup)
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