Hapukapsa Supp
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.
🧂 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 Salt
- 1 tbsp Sugar(optional, to balance sourness)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.