Sour Cabbage Soup with Barley
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Pork chop with bone - 28.2 oz
- Sauerkraut - 21.2 oz
- Turnips - 2 pieces
- Parsley - 2 pieces
- Onion - 1 head
- Pearl barley - 3 tablespoons
- Clarified Butter - 1.8 oz
- Sour Cream - 3 tablespoons
- Garlic - 4 cloves
- Bay leaf - 2 pieces
- Parsley - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the meat with bones, place it in a deep pot, cover with cold water, and put on low heat. Cook for about 2–2.5 hours.
Step 10
In bowls, place a piece of meat, pour the soup over it, add sour cream, the peeled and finely chopped (or crushed with salt) garlic, and sprinkle with chopped parsley.
Step 2
Chop the sauerkraut and squeeze out the juice.
Step 3
Place the prepared cabbage in a saucepan heated with clarified butter (30 g).
Step 4
Add a little broth and simmer for 2–2.5 hours.
Step 5
Peel, wash, and slice the parsley root and onion, then sauté them with the remaining butter.
Step 6
Add to the cabbage about 10–15 minutes before it is ready.
Step 7
Add the rinsed barley to the boiling broth and cook for about 25–30 minutes.
Step 8
Then add the prepared cabbage with roots and onion, season with salt and pepper to taste, and cook for 20–25 minutes.
Step 9
After that, add the flour sautéed in a dry pan and cook the soup for another 5–10 minutes.
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