Sauerkraut Soup With Barley

Course: Main Course, Main Dish

Cuisine: Ukrainian

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 99kcal

Tangy sauerkraut soup combined with whole grain barley is bold and flavourful. Perfect as a main dish with some crusty bread or biscuits.

Dice onion and carrots, and set aside.
Rinse and drain sauerkraut and set aside. (See tip in notes)
Heat the olive oil in a large pot over medium heat.
2 tablespoons olive oil
Add the onion and sauté for 2 minutes.
2 ounces onion
Add the carrots and cook for 8 minutes until they are softened.
8 ounces carrots
Add the spices and bay leaves and stir to combine.
2 bay leaves, ¼ teaspoon black pepper, ¼ teaspoon ground allspice
Toss in the sauerkraut and cook for 5 minutes.
16 ounces sauerkraut
Add the barley and broth.
8 ounces pot barley, 10 cups chicken broth
Bring to a boil, and then turn the heat down to low, and cook until the barley is tender, which will take about 45 minutes.
Once the soup is done, remove the bay leaves and serve.

We enjoyed this soup as a main dish. The amount per serving will vary.

You can use beef broth, vegetable broth or chicken broth.

Seasoning can be adjusted, use more or less according to your taste.

***Tip*** If the sauerkraut is really long, use some kitchen shears or a knife and chop it into smaller pieces.

You can replace the pot barley with pearl barley, but the cooking time will a little less.

If the soup is soup it too thick, add some additional broth or water.

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