Experience a taste of Estonia with this hearty and traditional Simple Sauerkraut Soup. Perfect for colder days, this comforting dish combines the tanginess of sauerkraut with wholesome root vegetables and tender pearl barley, creating a satisfying meal that warms the soul.
Ingredients
🫒 Oil for frying
🧅 1 large onion, diced
🥕 1 large carrot, sliced into rounds
🥬 0.5 kg Kadarbiku Sauerkraut with Carrots "Hapukapsas porgandiga"
💧 Water
🥣 1/2 to 3/4 cup pearl barley from a jar labeled "TANG"
🥔 2 medium potatoes, peeled and cubed
🟪 2 bouillon cubes
🌶️ Black pepper from a manual twist-style pepper mill
🍬 1-2 teaspoons sugar
Instructions
1- Prep the Vegetables:
- Dice the onion and slice the carrot into rounds.
- Peel and cube the potatoes.
2- Begin Cooking:
- Heat a small amount of oil in the cooking pot over medium heat.
- Add the diced onion and sliced carrot to the pot and sauté for about 1-2 minutes until they start to soften.
3- Build the Soup Base:
- Add the Kadarbiku Sauerkraut with Carrots to the pot and mix thoroughly with the sautéed vegetables.
- Pour in enough water to achieve your desired soup consistency, stirring well.
4- Add Grains:
- Add a generous handful (1/2 to 3/4 cup) of pearl barley into the pot and stir to combine.
5- Simmer:
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook for 30-45 minutes, stirring occasionally, until the sauerkraut and barley are slightly softened.
6- Finalize with Potatoes and Seasonings:
- Add the cubed potatoes, bouillon cubes, a few grinds of black pepper, and sugar to the pot.
- Continue to simmer until the potatoes are cooked through and tender, and the barley is fully softened (another 10-20 minutes).
7- Serve:
- Ladle the hot soup into serving bowls.
- Garnish with fresh dill or other preferred herbs for added flavor and color.
- Serve steaming hot, accompanied by crusty bread if desired.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: Approximately 4
Calories: 250 per serving
Proteins: 7g per serving
Fats: 6g per serving
Carbohydrates: 45g per serving
Equipment: Cutting board light grey textured rectangular, Chef's knife TALLINN STAINLESS STEEL, Cooking pot stainless steel with black plastic handles, Wooden mixing spoon/spatula bamboo flat-bottomed, Pepper mill black manual twist-style, Serving bowl white with a grey patterned rim, Serving spoon standard metal spoon, Kitchen towel light grey fabric
Cooking Tips
- Adjust the water based on how thick or thin you like your soup.
- The addition of sugar helps to balance the acidity of the sauerkraut.
- Ensure the pearl barley is cooked to a tender texture for best results.
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