Estonian Sauerkraut Soup
A hearty winter Estonian soup made with tangy sauerkraut, pearl barley and tender pork.
Ingredients
- bone-in pork500 g
- sauerkraut500 g
- pearl barley100 g
- water3000 ml
- carrot1 pcs
- onion1 pcs
- bay leaf2 leaf
- cumin1 tsp
- salt1 to taste
- ground black pepper1 to taste
- sugar1 to taste
- sour cream300 g
Instructions
Rinse the bone-in pork and the pearl barley. Gently squeeze out excess brine from the sauerkraut if it seems too wet.
Put the pork, sauerkraut and pearl barley into a large pot, cover with cold water and bring to a boil.
Skim off the foam, add the bay leaf and caraway seeds, reduce the heat to low, cover and simmer for 55 minutes.
Add the grated carrot and finely chopped onion, stir and cook for another 45 minutes, until the barley and sauerkraut are tender.
Remove the pork, take the meat off the bone, cut it into pieces and return it to the pot. Simmer the soup for another 15 minutes.
At the end, season with salt, black pepper and sugar to taste, heat through for 5 minutes and remove from the heat.
Serve hot with sour cream.
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