9 hours 50 min

    A cold Dutch soup that's perfect as breakfast on the go. It's traditional name is Watergruwel. This can be stored for at least one week in the fridge, and amounts and types of fruits can be varied. It's a very flexible recipe!

    26 people made this

    Serves: 5 

    • 75g (3 oz) pearl barley
    • 1.3L (2 3/8 pints) water
    • 100g (4 oz) caster sugar
    • 300g (10 oz) frozen raspberries
    • 75g (3 oz) sultanas
    • 150g (5 oz) cherries, stones removed

    Prep:8hr  ›  Cook:1hr50min  ›  Ready in:9hr50min 

    1. In a large bowl, soak the barley in the water overnight; do not drain.
    2. In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and sultanas and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.

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    Reviews in English (20)


    quite nice, but i found it a bit too chewy, flavours were great, texture wasn't that good  -  19 Apr 2009


    I'm rating this a 5 for it's awesome potential, not becuase it was at all what I expected it to be. "Soup" is very misleading. I think I will make this often and use it to serve with plain non-fat yogurt, which will make a great snack, breakfast, or even a lunch. Right now I am eating it for lunch with plain yogurt and a cut up banana. Yum! It's very sweet and very thick -- I don't think I would eat it alone. Also, for all you first-time makers: be assured that it thickens up ALOT as it is chilling -- you do not have to get it completely thickened by cooking it (you will be cooking forever if you try). All in all, I'm very pleased with a healthy and tasty alternative, thank you for giving me something that I would never have discovered otherwise!  -  01 Apr 2005  (Review from Allrecipes US | Canada)


    My kids were lukewarm on this one, until I doubled the barley and added a couple of pureed bananas! Now, the entire family enjoys this for breakfast. Thanks for sharing it!  -  03 Jul 2000  (Review from Allrecipes US | Canada)