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Pearl barley with sauerkraut and smoked meat
Tender pearl barley combined with sauerkraut, smoked meat, onion, and caraway, then simmered together for a hearty winter meal. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 45 min
- Total time
- 55 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Pearl barley with sauerkraut and smoked meat is a hearty winter dish: cook the barley until tender, then combine it with sauerkraut simmered with smoked meat, onion, and caraway. Its flavor is reminiscent of kapustnica, a Slovak sauerkraut soup, but it is thick enough to serve as a main dish.
Ingredients
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Instructions
Tip: tap a step to mark it as done.
Cook the barley
35 minRinse the barley, add 600 ml water, and cook, covered, for 30–35 minutes until tender. Do not add salt, as both the sauerkraut and smoked meat are salty.
Simmer the sauerkraut
Meanwhile, sauté the finely chopped onion in the lard. Add the diced smoked meat and cook briefly to brown it. Add the sauerkraut (rinse it first if it is very sour), caraway seeds, bay leaf, and 200 ml water. Cover and simmer while the barley cooks.
Combine
10 minStir the cooked barley into the sauerkraut, add the paprika, season with black pepper, and add salt to taste. Simmer together for 10 minutes to blend the flavors, then remove the bay leaf.
Tip: Cook the barley separately and combine it with the sauerkraut only at the end—it would take much longer to soften in the acidic liquid.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 473 kcal
- Protein
- 19 g
- Carbohydrates
- 47 g
- of which sugars
- 3.7 g
- Fat
- 24 g
- of which saturates
- 8.7 g
- Fiber
- 12 g
- Salt
- 4.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Jačmenné krúpy s kyslou kapustou a údeným mäsom
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