Michigan Dutch Barley Soup - Gerstenbrij

Made This Recipe? Add Your Photo

Total Time
2hrs 40mins
10 mins
2 hrs 30 mins

A hearty, high fiber soup from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Skip to Next Recipe


  • 12 cup barley
  • 1 quart water, boiling
  • 1 teaspoon salt
  • 2 quarts soup stock (use vegetable stock if vegetarian)
  • 12 cup celery, diced
  • 12 cup onion, peeled and diced
  • 12 cup carrot, peeled and diced
  • 1 bell pepper (optional)


  1. Rinse barley in cold water; drain.
  2. Add salt to boiling water, followed by the barley.
  3. Cook until tender, about two hours (water will mostly evaporate).
  4. Add soup stock and vegetables.
  5. Cook until vegetables are tender.
  6. Serve hot.