Skābu Kāpostu ZupaSauerkraut, Pork, and Barley Soup
A robust Latvian soup of pork, barley, and tangy sauerkraut simmered into a rich broth. It is a cold-weather soup with a balance of savory depth and gentle acidity.
Prep
20m
Cook
2h
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 700gPork Ribs (cut into sections)
- 1.6lMeat Stock
- 150gPearl Barley (rinsed)
- 500gSour Cabbage (drained)
- 180gCarrot (grated)
- 160gOnion (finely chopped)
- 30gUnsalted Butter
- 2pcsBay Leaf
- 8gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork ribs and meat stock in a large pot, bring to a boil, and skim off any foam.
- 02
Add the pearl barley and bay leaves, then simmer gently for 35 to 40 minutes, until the barley starts to soften.
- 03
Melt the unsalted butter in a skillet over medium heat, add the onion, and cook until translucent and lightly golden.
- 04
Add the carrot and cook until softened, then stir the mixture into the soup.
- 05
Add the sour cabbage and continue simmering for 55 to 65 minutes, until the pork ribs are tender and the barley is fully cooked.
- 06
Season with salt and black pepper.
- 07
Remove the bay leaves and serve the soup hot.
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