In each one of the 150 Graubünden valleys, it is prepared a little differently. However, it always contains barley, which has been soaked the night before, as well as many vegetable tables, and smoked meat. Whichever the variant may be, this rich hot soup sure tastes good and fills the stomach.
1. Melt butter in a large pan. Sweat the onion, leeks, carrots, celery and meat. Add the barley, heat a little longer. Add the stock, cover and bring to the boil. Reduce heat and simmer for approx. 1 hour. Season.
2. Prepare soup approx. 1 day in advance; allow to cool and keep in fridge, covered.
Prepare soup without the Graubünden air-dried meat. Serve the meat (or smoked tofu chopped in small pieces) separately with the soup.