Michigan Dutch Barley Soup - Gerstenbrij

Total Time
2hrs 40mins
Prep 10 mins
Cook 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.

Ingredients Nutrition

  • 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.


Most Helpful

THE perfect, hearty soup for a cold, dreary day.

Pearlsb4swine February 10, 2007

Tonite I made a soup cleaning out the fridge without any recipe and it's pretty much the same as yours. I didn't do the carrots and my soup stock consisted of turkey broth, ham dripping stock and some veggie broth. I also added in a handful of macaroni noodles and pureed pumpkin.

karen in tbay October 04, 2006

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