Bowl of Pork, Sauerkraut & Barley Soup
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Pork, Sauerkraut & Barley Soup


Est   -   Hapukapsasaupp  |   Lat   -   Skābētu Kāpostu Zupa   |   Lit   -   Raugintų Kopūstų
Makes:
Effort:
Sched:
DoAhead:  		 11 cup
**
2 hr
Yes		 Three very complementary ingredients in an easy to make farm style soup. For a dry version see Pork with Sauerkraut & Barley.

1-1/3
14
2/3
8
2-1/2
10
2
1/4
1/4
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ar
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ar
#
oz
c
oz
oz
c

t
t
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Pork (1)
Sauerkraut (2)  
Barley (3)
Onion
Carrot
Water
Bay Leaves
Salt
Pepper
-- Garnish
Dill, fresh
-- Serve with
Black Bread
  & Butter
Prep   -   (20 min)
  1. Cut PORK into about 1 inch squares 1/2 inch thick, keeping some fat.
  2. Drain SAUERKRAUT, but not too well. Do not squeeze or rinse.
  3. Rinse BARLEY well.
  4. Dice ONION fine. Dice CARROT fine. Mix.
Run   -   (1-3/4 hr)
  1. Place cut Pork in a saucepan with water to cover well. Bring to a full boil for 30 seconds and pour out into a clean sink.
  2. Rinse pork well. Place in a 4 quart sauce pan or similar, along with Onion mix, Sauerkraut, Bay Leaves and 10 cups Water.
  3. Bring to a boil, cover, and simmer until Barley is tender, about 1-1/2 to 1-3/4 hours. If using fully pearled barley, stir it up from the bottom often.
  4. Adjust Water if needed. Season with Salt and Pepper.
  5. Serve hot with Black Bread and Butter.
NOTES:

  1. Pork:

      This should be any cut that is not too lean. Some fat should be included.

  2. Sauerkraut:

      Weight is drained. Preferably a Polish brand or home made, but Libby's will do fine.

  3. Barley, Pearled:

      I prefer a lightly pearled barley that still has a little color. It has more flavor and is better behaved in cooking than white fully milled barley.

  4. Comments:

      In the region, potatoes are usually small white ones boiled and served whole or halves. Bread is commonly dark rye, sold around here as "Rega Rye".
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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