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.