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Hapukapsa Supp

Name: Hapukapsa Supp
Prep time: PT20 minutes
Cook time: PT2 hours 30 minutes
Total time: PT2 hours 50 minutes
Yield: 6
Cuisine: Estonia
Ingredients: 1 kg Sauerkraut (rinsed if too sour); 500 g Pork belly or fatty pork (cut into bite-sized pieces); 150 g Pearl barley (soaked overnight); 2 l Water; 2 pieces Bay leaf; 5 pieces Black peppercorns; to taste undefined Salt; 1 tbsp Sugar (optional, to balance sourness)

Sour Cabbage Soup with Pork and Barley

A hearty and comforting soup made with sauerkraut, tender pork, and chewy barley. This dish is a staple in Estonian cuisine, especially during colder months, reflecting the country's use of preserved ingredients and pork.

準備時間20 minutes

調理時間2 hours 30 minutes

合計時間2 hours 50 minutes

分量6

難易度Medium

オリジナル· Feb 8

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Hapukapsa Supp - Estonia traditional dish

🧂 材料

👨‍🍳 作り方

1
Rinse the sauerkraut if it is too sour, then drain well.
2
Soak the pearl barley in cold water overnight. Drain before use.
3
In a large pot or Dutch oven, combine the sauerkraut, pork pieces, and drained barley.
4
Add the water, bay leaves, and peppercorns. Bring to a boil, then reduce heat to low.
5
Cover and simmer gently for at least 2 to 3 hours, or until the pork and barley are very tender. Stir occasionally to prevent sticking.
6
Season with salt and sugar (if using) to taste.
7
Serve hot, optionally with a dollop of sour cream or a slice of rye bread.

調理履歴を記録する

💡 プロのコツ

✓For a richer flavor, you can brown the pork pieces before adding them to the pot.
✓This soup tastes even better the next day, allowing the flavors to meld.
✓If you don't have pearl barley, you can use groats or even small pasta shapes.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add diced carrots and potatoes to the soup for a more substantial meal.
For a vegetarian version, omit the pork and use vegetable broth instead of water. Add more root vegetables for heartiness.