Published:
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60 minutes
🍽 4
6,00
Cozy, autumnal and very hearty sauerkraut and pearl barley soup with minced meatballs.
To make a pot of soup that is enough for a family of four, two adults and two children, you will need:
- 2 medium potatoes
- 100 gr. overnight soaked pearl barley
- 1 larger or 2 smaller heads of onion
- 1 larger or 2 smaller carrots
- 200 gr. sauerkraut
- 1500 ml. vegetable broth
- 1 tablespoon of dried herb mixture
- A little oil
- A few peas of allspice
- Salt to taste
For minced meatballs:
- 200 gr. minced meat
- Favorite spices for minced meat
We produce as follows:
- Heat a little oil in a thick-bottomed pot, add diced onions, sprinkle with salt and fry for about 2-3 minutes.
- Add carrots grated with a beet grater and fry briefly.
- Pour in lightly salted vegetable broth, add well-washed pearl barley soaked overnight and dried herbs.
- We boil for about 25 minutes from the start of boiling.
- We prepare meatballs from minced meat and our favorite spices, which we add to the soup and add diced potatoes.
- Boil for about 10-12 minutes.
- Add sauerkraut, add allspice and cover the pot with a lid and cook on medium heat for another 10-15 minutes (until the sauerkraut softens).
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