Sauerkraut Cabbage Soup with Pork and Pearl Barley
by Editorial Staff
Sauerkraut cabbage soup with pork and barley is a wonderful lunch for the whole family. Sauerkraut gives the cabbage soup a pleasant sourness, and meat and pearl barley – satiety and excellent taste.
Servings: 8
Ingredients
- Pork on the bone – 0.5 kg
- Sauerkraut – 150 g
- Pearl barley – 100 g
- Potatoes – 2 pcs.
- Bulb onions – 2 pcs.
- Carrots – 1 pc.
- Tomato paste – 2 tbsp
- Vegetable oil – 2 tbsp
- Bay leaf – 2 pcs.
- Dill greens – 1 bunch
- Salt to taste
- Water – 2.5 l
Directions
- We wash the pearl barley and pour boiling water into a deep bowl. We leave for 1 hour. Then we rinse again. If you wish, you can fill the barley with cold water in advance and leave it overnight.
- We wash the pork on the bone and peel one onion.
- Put the meat and onions in a saucepan, fill with water and bring to a boil. Remove the foam, reduce the heat and cook the broth for 1-1.5 hours.
- Then we take the meat out of the pan, separate it from the bone and set it aside for now, discard the onion. Strain the broth, return to the pan, and put it on fire.
- Peel and dice the potatoes.
- After the broth has boiled, add potatoes to it and cook for 5-7 minutes.
- At this time, we are preparing the frying. Peel the remaining onion and cut it into small pieces. Peel and grate the carrots.
- Heat vegetable oil in a frying pan and fry the onions and carrots, stirring occasionally, for about 2-3 minutes.
- Put sauerkraut in a saucepan with potatoes.
- Add the swollen pearl barley. Cook for 15-20 minutes.
- Add frying and continue to cook the cabbage soup for another 3-5 minutes.
- Cut the cooled meat and put it in a saucepan. Add tomato paste, bay leaves, and salt to taste.
- Finely chop the dill and add to the saucepan. Bring to a boil and turn off the heat. Cover with a lid and leave to brew for 10-15 minutes.
Enjoy your meal!
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