Recipe - Swiss Barley Soup (Gerstensuppe) (2024)

FAQs

Do you have to cook barley before putting it in soup? ›

Do you cook barley before adding it to soup? Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first. The barley takes about 30 minutes to cook completely.

Barley soup is a delicious way to boost your nutrition. Barley helps balance gut bacteria, lowers cholesterol and blood sugar, prevent diseases like heart disease, stroke and cancer. Barley encourages weight loss- prompts the body to release hormones that regulate appetite by making the person feel fuller for longer.

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe. It will depend on when you find the taste and texture to have gotten back to acceptable levels.

Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in a saucepan until warmed through. Since the barley absorbs liquid while it sits in the soup, you will need to add some extra broth or a little water when reheating.

Barley must be rinsed to remove any dust, dirt and debris just like you would with lentils for example. Preboiling removes any toxic substances that may be lurking on the barley and stops you from getting any of it.

The main difference between hulled barley and pearl barley is how they are processed. Hulled barley is made up of grains that have only had their outer husks removed, which are indigestible. Hulled barley has a darker and slightly tan color. Pearl barley grains have had both their outer husks and bran layers removed.

Side effects might include gas, bloating, and an unpleasant taste. Some people might also be allergic to barley. When applied to the skin: There isn't enough reliable information to know if barley is safe. Allergic skin reactions are possible.

Research shows that barley helps to regulate blood pressure, boost immunity and provide anti-inflammatory effects.

If protein is your target, then barley is the clear choice. The excellent combination of fiber, protein and carbohydrates make barley a great post-workout snack as well. The caloric content is the one place where oatmeal wins out, if you are a calorie counter.

Therefore, if you have IBS or a sensitive digestive tract, you may want to avoid barley. Lastly, since barley has a strong effect on blood sugar levels, you may want to exercise caution while eating it if you have diabetes and are taking any blood-sugar-lowering medications or insulin ( 29 ).

How do you make barley less gassy? ›

Optional but recommended: Soak them for at least 7 hours. Soaking the grains not only reduces the cook time but also avoids flatulence or abdominal gas, breaks down hard to digest gluten and reduces the phytic acid in the grains. After soaking drain the water and rinse them.

Choose Whole Grain Barley – Not Refined Pearl Barley

Grains are available in two forms: whole and refined. Whole grains are the least processed and contain the whole kernel – the bran (fiber), germ, and endosperm. They are excellent sources of dietary fiber, vitamins, and minerals.

Secondly, inspect your barley for signs of mold, which could appear as spots of fuzz or discoloration. If you see these signs, it's best to discard the entire package. Also, sniff the barley; if it has a stale or off smell, it is likely past its prime and should be tossed.

Hulled barley has only had the outer hull removed. Pearl barley has had the hull as well as some of the bran removed, resulting in a grain which is paler, cooks faster, and is less chewy. Pearl barley is what we are using today. Vegetable stock/broth – Homemade is so simple to make, it's really worth making your own!

Since the barley can absorb too much of the liquid when made ahead, and get mushy, I find it best to cook the barley separately. Make as directed, just omitting the barley.

How to prepare barley. Pearl barley does not need to be soaked before use and will become tender during the cooking process. Pot barley is best when soaked overnight in cold water, then cooked in three parts liquid to one quantity of grain.

Hulled and pearled barley can both be cooked in a similar style to rice and served in breakfast cereals, soups, stews, baby food, or porridge. In addition to being used whole, barley can also be milled into flour and used in baked goods. It has a chewy, toothsome texture and mild nutty flavor.

Stovetop. Bring 2 quarts of water to a boil in a pot with salt. Add barley, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, 25–30 minutes. Drain off cooking water, then serve.