Michigan Dutch Barley Soup Gerstenbrij Food

DUTCH BARLEY SOUP DESSERT

Steps:

• Bring the pearl barley, water, and raisins to a boil.
• Lower heat and simmer for 1.5 hours or until barley and raisins are tender.
• Add sugar, peaches with juice, and prunes (optional).
• Boil about 10 minutes.
• Let cool. The dessert will thicken when cold.

BUNDER GERSTENSUPPE (SWISS BARLEY SOUP)

Steps:

• Heat butter and olive oil in a soup kettle over medium-high heat.
• Add onion and leek and cook until they begin to soften, about 10 minutes.
• Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally.
• Add stock, barley and potatoes. Simmer for 1 hour.
• Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling.
• Ladle into bowls and garnish with parsley.

SAUSAGE BEAN SOUP

Steps:

• Put corn, carrots, and beans in a strainer, rinse well and set aside.
• Cut sausage once lengthwise, then crosswise into approximately 1/2" pieces.
• In a large saucepan on a medium heat, add sausage, stir until it "sweats", then add onion and saute until both are lightly charred.
• Add garlic and stir until light brown.
• Add beans, corn, carrots, broth, basil, salt and pepper.
• Cover and simmer for 20 minutes.
• Sprinkle each serving with Parmesan Cheese.
• Can be served over rice, if desired.

DUTCH STRICKLE SHEETS

Steps:

• Combine eggs, milk and butter.
• Add softened yeast, salt, sugar and enough flour to make a thin batter.
• Beat all together (about five minutes); cover and set bowl in a warm place overnight.
• Add enough flour to make a soft dough; knead lightly and set to rise again.
• Roll dough 1 inch thick and fit into greased.
• baking pans.
• Let rise again.
• Prepare topping by mixing sugar with flour; add butter and cream well; add boiling water and beat.
• Spread over dough just before baking.
• Bake at 400F for about 20 minutes.