Description
Omis Graupensuppe vereint zartes Rindfleisch und bissfeste Perlgraupen in einer samtigen Brühe. Butterig-rauchige Zwiebel und Porree verleihen Tiefe. Die goldgelben Kartoffelwürfel runden die cremige, aromatische Suppe perfekt ab.
Ingredients
Scale
- 500 g Rindfleisch (Hohe Rippe)
- 200 g Graupen (Perlgraupen)
- 1 große Zwiebel
- 100 g Butter
- 1 kleine Porreestange
- 1 Liter Kartoffeln, geschält, klein gewürfelt (ein Litermaß voll)
- Salz und Pfeffer
- evtl. Streuwürze zum Abschmecken
Instructions
- Begin by preparing the beef broth: Place the 500 g of beef (Hohe Rippe) into a large pot and cover it with 2 liters of cold water. Add 1 teaspoon of salt to the water. Slowly bring the water to a boil over medium heat, then reduce to a gentle simmer. Let the beef cook for about 1.5 to 2 hours until tender, skimming off any foam or impurities that rise to the surface to ensure a clear broth.
- While the beef is simmering, prepare the pearl barley (Graupen): Rinse the 200 g of pearl barley under cold running water to clean them. Then, place the barley in a separate pot with cold water and bring to a boil. Once boiling, drain the barley immediately to remove excess starch; this step prevents the soup from becoming slimy. After draining, return the barley to the pot and cover with lightly salted water. Cook the barley gently until tender but still firm, then drain and set aside.
- In another pot, cook the potatoes: Peel and dice enough potatoes to fill one liter by volume (approximately 1 liter). Place the diced potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until the potatoes are soft but still hold their shape, approximately 15-20 minutes. Drain the potatoes but reserve the cooking water for later use in the soup.
- Prepare the aromatics: Peel and finely chop the large onion. In a frying pan, melt 100 g of butter over medium heat. Add the chopped onion and sauté gently, stirring regularly, until the onions turn a beautiful golden-yellow color, releasing their sweetness without browning too much.
- Clean and slice the leek: Rinse the small leek stalk thoroughly under running water to remove any grit. Cut the leek into thin half rings. Add the sliced leek to the pot with the simmering beef broth during the last 10 minutes of cooking, allowing it to soften and infuse the broth with its subtle flavor.
- Once the beef is tender, remove it from the broth carefully and place it on a cutting board. Allow it to cool slightly, then trim away any bones and excess fat. Cut the meat into bite-sized cubes suitable for soup.
- Combine all components: In a large soup pot, pour the beef broth with the cooked leek. Add the cooked potatoes along with some of their reserved cooking water to achieve the desired soup consistency. Then add the cooked pearl barley, the sautéed onions, and finally the cubed beef meat. Stir the soup gently to combine all ingredients thoroughly.
- Bring the assembled soup to a gentle simmer over medium-low heat. Taste and season with salt, pepper, and optionally some Streuwürze (a seasoning mix) to enhance the flavor. Be cautious with the amount of pearl barley added; if you prefer a less thick soup, add slightly less barley before reheating.
- Let the soup heat through thoroughly, ensuring all flavors meld together and the soup is piping hot before serving.
Notes
To prevent the soup from becoming too thick or slimy, rinse and briefly boil the pearl barley before cooking them fully. Adjust the amount of barley according to your preferred soup consistency. Using fresh, high-quality beef and sautéing the onions until golden will add depth of flavor to the soup. Streuwürze seasoning is optional but can enhance the taste if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Suppenrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 250-350
- Sugar: 4-8g
- Sodium: 800-1200mg
- Fat: 13-20g
- Saturated Fat: 5-8g
- Carbohydrates: 30-40g
- Fiber: 3-6g
- Protein: 15-20g
- Cholesterol: 30-60mg
