Sauerkraut cabbage soup with barley

These rich sauerkraut cabbage soup with barley will please all lovers of first courses.

Cooking time 1 hour 30 minutes


Water 2, 5 l

Pork on the bone 500 g

Sauerkraut 150 g

Pearl barley 100 g

Onion 2 pcs

Carrot 1 pc

Potatoes 2 pcs

Tomato paste 2 tbsp l.

Vegetable oil 2 tbsp. l.

Dill (greens) 1 bunch

Bay leaf 2 pcs

Salt to taste


Pour 100 grams of pearl barley into a bowl and pour boiling water over it. Leave on for 1 hour.

Rinse 500 grams of pork on the bone, peel the onion.

Place the meat and onion in a saucepan, pour 2, 5 liters of water and cook until boiling.

Remove foam, reduce heat and cook for 1-1.5 hours.

Strain the finished broth, discard the onion.

Cool and disassemble the meat on the bone.

Peel and dice 2 potatoes. Add to a saucepan and cook for 5-7 minutes.

Peel the onion and carrots, finely chop the onion, grate the carrots on a coarse grater.

Heat 2 tablespoons of vegetable oil in a frying pan. Fry the onions and carrots for 2-3 minutes, stirring occasionally.

Add 150 grams of sauerkraut to a pot with potatoes.

Add the swollen pearl barley. Cook for 15-20 minutes.

Add refried vegetables, cook for 3-5 minutes.

Add the boneless meat, 2 tablespoons of tomato paste and 1-2 bay leaves. Salt to taste.

Add one bunch of finely chopped dill. Turn off heat, cover and leave for 10-15 minutes.

Sauerkraut soup with barley is ready. Pour the cabbage soup into bowls and serve.

Bon appetit!