Adapted from Latviešu ēdieni by Ņina Masiļūne
Serves 3 as a main course, 6 as a side
If using fresh pork, brown in skillet first.
Put sauerkraut into a 2 qt sauce pot, cover with water, stir in barley and pork then simmer until the sauerkraut and pork are almost tender (about 45 minutes). While this cooks, in a skillet set over medium heat, saute onion and carrot in oil until lightly browned. Once the pork and sauerkraut are nearly tender, add onions and carrots to the soup and simmer for 10 - 15 minutes, adding additional water if necessary. Taste and adjust seasonings.
Sauerkraut soup is often served with chopped green onion and sour cream.
Notes: 1. Use any kind of pork you have: fresh, cured or smoked. I used meat from a country rib cut. If you use fresh, brown the pork before adding it to the water so it has a bit more flavor. 2. My husband and I prefer a stronger sour taste from our sauerkraut, but if you're not familiar with it, Libby's is an excellent, inexpensive brand with a mild taste. 3. This is also a great soup if you're watching your weight. According to my recipe manager, this soup clocks in around 175 calories per serving with 3g of fat!
A recipe from http://kitchenmouse.rozentali.com/2009/07/sauerkraut-soup/
Posted by Cori Rozentāle on .