Go Back
–+ servings
German Sausage and Barley Soup (Graupensuppe) | www.oliviascuisine.com | An easy and delicious soup recipe for the cold weather. Comfort food at its best! #OktoberOnTheFarm #ad

German Sausage and Barley Soup (Graupensuppe)

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
author: Olivia's Cuisine
4.81 from 42 votes
Print Recipe Pin Recipe

Ingredients  

  • 4 slices of bacon, cut into big chunks
  • 14 oz. Hillshire Farms Polska Kielbasa sausage, cut into 4 big chunks
  • 2 tablespoons of butter, if necessary
  • 1 large onion, chopped
  • 1 cup 2 leeks chopped leeks (white and light green parts only)
  • 1 cup chopped carrots, about 2 small carrots
  • 1/2 cup celery, chopped (about 1 stalk of celery)
  • 1 cup chopped russet potato, peeled
  • 1 cup pearl barley
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 6 cups chicken broth
  • Salt and pepper to taste
  • Freshly grated nutmeg to taste
  • Chopped parsley to garnish

Instructions 

  1. In a large dutch oven, over medium high heat, cook the bacon and the sausage until browned, about 5 minutes.
  2. Remove and reserve.
  3. If necessary, add 2 tablespoons of butter. (You might also have to remove some of the bacon fat, if it's too much or if it looks burnt).
  4. Lower the heat to medium and sauté the onions until translucent, about 2 minutes.
  5. Add the leeks, the carrots, the celery and the potatoes and cook until softened, about 5 minutes.
  6. Add the barley and let it cook with the veggies for a minute, stirring constantly.
  7. Season with salt, pepper, oregano, paprika and nutmeg.
  8. Add back the bacon and the sausage.
  9. Add the chicken broth and bring the soup to a boil. Once it boils, lower the heat to low, cover and simmer for 45 minutes to 1 hour or until the barley and the potatoes are cooked.
  10. Remove the bacon and sausages. Discard the bacon and thinly slice the sausages.
  11. Serve hot, garnished with chopped parsley and the sliced sausage.
Author: Olivia's Cuisine