Engadiner gerstensuppe / engadine barley soup

Engadiner gerstensuppe / engadine barley soup ingredients
- 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 T Cream
- 1 oz flour
Cooking Engadiner gerstensuppe / engadine barley soup
1. Bring ham, beef, barley and beans to boil in about 30 fl oz water, and allow to simmer for about 2 hours.
2. Add shredded cabbage and potatoes (other vegetables such as carrots and celery can be added if desired).
3. After a further hour"s cooking, thicken soup with cream previously blended with the flour, bring to the boil once more, and serve.



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