Estonian sauerkraut soup (Hapukapsasupp)

[Pille]

Estonian sauerkraut soup (Hapukapsasupp)

Serves 4 as Main Dish.

This is a hearty & homey soup suitable for a main meal. Serve with some rye bread, garnish with a dollop of sour cream (or a substitute, if you want a vegan soup).

• 400 g sauerkraut
  
• water
  
• 3 T vegetable oil
  
• 80 g pearl barley
  
• 40 g parsley root
  
• 100 g yellow onion
  
• 100 g carrots
  
• 700 ml vegetable stock/bouillon
  
• sugar, to taste
  
• salt, to taste
  
• black pepper, to taste
  
• finely chopped fresh parsley
  

If the sauerkraut is too sour, then rinse it with cold water. Put into a saucepan with some water and oil, and simmer on a low heat for about 30 minutes, adding water, if necessary (you don't want to burn the sauerkraut).

Boil pearl barley in a separate saucepan until al dente.

Chop parsley root, carrots and onions into matchsticks, saute in a bit of oil for a few minutes.

When cabbage has softened, add the stock and bring to the boil. Add the cooked pearl barley and sauteed vegetables. Season with sugar, salt and pepper and herbs (parsley is good here).

Serve with finely chopped herbs and a dollop of sour cream.

Keywords: Vegetables, Vegetarian, Soup, Easy, Main Dish, Dinner, Vegan, Eastern Euro/Russian

( RG2034 )