Graubuenden Barley Soup

Soak the beans and barley in cold water for 6 hours.

Cut the onion and root vegetables into small cubes. Sauté the vegetables in a saucepan with butter. Add the bacon, beans and pearl barley to the vegetables and sauté briefly. Pour the soup mixture with the clear soup and make it light until the beans as well as the pearl barley are soft. Add the whipped cream and season with salt and pepper.

Before serving, garnish the soup with chives and strips of the Bündnerfleisch.

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Our tip: Use a bacon with a strong taste – this way you will give this dish a special touch!

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