Rämpsmeili

Rämpsmeili is a traditional Swiss dish originating from the canton of Graubünden, particularly associated with the Engadin valley. The name derives from the local Rhaeto-Romance term *rämps*, meaning "soup" or "broth," and *meili*, which refers to the mountain *Piz Meil* in the region. This dish reflects the simple, hearty cuisine of the Alpine culture, often prepared using locally sourced ingredients.

Rämpsmeili is typically made with a base of potatoes, onions, and sometimes leeks or celery, all simmered in a rich broth. The broth is traditionally flavored with smoked bacon or ham, and sometimes includes other meats like beef or chicken. The dish is often thickened with a small amount of flour or cornstarch, creating a creamy consistency. Some variations include the addition of cheese, such as Appenzeller or Sbrinz, which is melted into the soup for extra richness.

The dish is commonly served as a comforting meal, especially during colder months or in mountainous regions where ingredients are abundant but fresh produce may be limited. It is often paired with crusty bread or polenta to soak up the flavorful broth. Rämpsmeili remains a beloved part of Swiss culinary tradition, embodying the resourcefulness and simplicity of rural mountain life.

While variations exist across different regions, the core elements—potatoes, broth, and meat—remain consistent. The dish is also a staple in Swiss mountain huts (*Berghütten*), where it is prepared for hikers and visitors seeking warmth and sustenance. Its preparation reflects the self-sufficiency of Alpine communities, utilizing whatever ingredients are available. Today, rämpsmeili continues to be enjoyed both in traditional settings and modern adaptations, preserving its place in Swiss gastronomy.