Oma's German Beef Barley Soup (Rindfleisch-Gerste-Suppe)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated: June 1, 2026

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Yummy easy beef barley soup, German-style, made just like Oma.

Make this beef barley soup recipe, rindfleisch-gerste-suppe, when you need some real stick-to-your-ribs kind of German comfort food. Easy to change up and use what you have in your fridge.

Once you have learned how to make soup and how to cook barley, this is a super comfort food recipe to make. Barley, aka graupen in German, is a very healthy grain to incorporate into your diet.

Barley is similar in taste and texture to brown rice. A really great alternative. This is one of those beef soup recipes that is SO delicious!

What's the Difference Between Pot Barley and Pearl Barley?

In German, that would be, what's the difference between gersten and graupen?

Although both pot barley and pearl barley look and taste similar, once they are cooked, the differences are obvious. Actually, the main difference when cooking them is the required cooking time.

The pot barley will take about twice as long as the pearl barley, 50 minutes compared to 25 minutes. If you soak the pot barley first, it will cook quicker, but you lose some of the chewiness.

Pot barley is less processed than the pearl one, so it is more nutritious, making it the perfect choice for cooking when time isn't of the essence.

This grain has a delicious, subtle, and slightly nutty flavor similar to brown rice and really can be substituted in most dishes calling for brown rice.

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A Bit of This and a Bit of That ...

• Want a different soup? Add a can of diced tomatoes. Adjust seasoning as needed.
• You can use any cut of beef for this. Trim the excess fat and remove any cartilage. 
• If you wish, you can add 1 cup (134-140 grams) of frozen peas at the end. Stir until the heat of the soup thaws the peas and serve.
• It's best when you brown the meat first, but even that step can be eliminated if you're in a hurry. However, browning the meat does add a great flavor to the broth.

Ready to make this beef barley soup?

Print Recipe

Oma's German Beef Barley Soup Recipe (Rindfleisch-Gerste-Suppe)

Make this beef barley soup recipe, gerstensuppe mit rindfleisch, when you need some real stick-to-your-ribs kind of German comfort food. Easy to change up and use what you have in your fridge.

Barley is a very healthy grain to incorporate into your diet.

Prep Time:

10 minutes

Cook Time:

1 hour 55 minutes

Total Time:

2 hours 5 minutes

Servings:

Makes 8 servings

Ingredients:

• 1 pound (454 grams) bottom round steak
• 1 tablespoon (15 milliliters) olive oil
• 7½ cups (1.8 liters) hot water
• bouillon cubes (use enough for 5 cups (1.2 liters) liquid)
• ⅔ cup (133 grams) of pot barley
• 2 bay leaves
• 1 teaspoon (6 grams) salt
• freshly ground black pepper, to taste
• 1 medium celery rib, chopped
• 2 medium carrots, chopped
• 1 small onion, chopped

Instructions:

1. Cut the beef into ½-inch cubes.
2. In a large stock pot, brown the beef in the olive oil.
3. Stir in the hot water, bouillon cubes, barley, bay leaves, salt, and pepper. Bring to a boil.
4. Cover, reduce the heat, and simmer for about 1 hour.
5. Add the celery, carrots, and onions.
6. Cover and continue to simmer for about 45 minutes, until the meat and vegetables are tender.
7. Season with more salt and pepper, if needed. Remove bay leaves, and serve.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: June 1, 2026

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Complete your set today - order now!

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.