Engadiner gerstensuppe / engadine barley soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Ham or smoked tongue |
| 8 | ounces | Stewing beef |
| 5½ | ounce | Barley |
| 2 | ounces | Haricot beans |
| 8 | ounces | Diced potatoes |
| 1 | Small cabbage | |
| 3 | tablespoons | Cream |
| 1 | ounce | Flour |
Directions
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