Lithuanian Cabbage and Barley Stew (Kopūstų ir miežių troškinys)
A hearty and nourishing stew made with sauerkraut, fresh cabbage, barley, and often pork or smoked meat, reflecting the resourceful use of staple ingredients in Lithuanian cooking.
🧂 Ingredients
- 300 g Smoked pork ribs or bacon(cut into pieces)
- 500 g Sauerkraut(drained, rinsed if desired)
- 0.5 head Fresh cabbage(shredded)
- 100 g Pearl barley
- 1 large Onion(chopped)
- 1 medium Carrot(diced)
- 1.5 l Vegetable or chicken stock
- 2 pieces Bay leaves
- 5 pieces Black peppercorns
- to taste Salt
- for serving Sour cream
👨🍳 Instructions
- 1
If using smoked pork ribs, brown them in a large pot or Dutch oven over medium-high heat. If using bacon, cook until crisp, then remove bacon and leave rendered fat in the pot.
- 2
Add the chopped onion and diced carrot to the pot and sauté until softened, about 5-7 minutes.
- 3
Rinse the sauerkraut if you prefer a milder flavor. Add the sauerkraut, shredded cabbage, and pearl barley to the pot. Stir to combine.
- 4
Pour in the stock, add the bay leaves and peppercorns. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the barley is tender and the stew has thickened.
- 5
Season with salt to taste. If using bacon, stir it back into the stew.
- 6
Serve hot, with a dollop of sour cream on top.
💡 Pro Tips
- ✓For a vegetarian version, omit the meat and use vegetable stock.
- ✓Soaking the barley overnight can reduce cooking time.
- ✓Adjust the amount of sauerkraut to your preference for tanginess.
🔄 Variations
- Add diced potatoes to the stew for extra heartiness.
- Incorporate other root vegetables like parsnips or turnips.
- A splash of vinegar or lemon juice at the end can brighten the flavors.