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.
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.
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.
Remove ham bone if used. Stir in milk or cream and simmer for an additional 10–15 minutes.
Adjust seasoning with salt and pepper to taste.
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.
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.
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
4 servings