Best engadiner gerstensuppe / engadine barley soup
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Recipe by: aesa
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
8 oz Ham or smoked tongue
8 oz Stewing beef
5 1/2 oz Barley
2 oz Haricot beans
8 oz Diced potatoes
1 Small cabbage
3 tb Cream
1 oz Flour
Bring ham, beef, barley and beans to boil in about 30 fl oz water, and
allow to simmer for about 2 hours. Add shredded cabbage and potatoes
(other vegetables such as carrots and celery can be added if
desired). After a further hour's cooking, thicken soup with cream
previously blended with the flour, bring to the boil once more, and
serve. From TANTE HEIDI'S SWISS KITCHEN, Eva Marie Borer / shared by
Diane Duane
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