Usuba
Cabbage Soup with Barley and Smoked Bacon
Hearty soup with pork neck, sauerkraut and pearl barley. Served with Idaho potatoes, smoked ribs, sour cream and onions.
- Total
- 180 min
- Standard serving
- 451 g
Ingredients
Total 16- Pork neck
65 g - Sauerkraut
50 g≈ 3.5 tbsp - Pearl barley
5 g≈ 1.5 tsp - Carrot
40 g - Vegetable oil
12.5 ml≈ 2.5 tsp - Tomatoes
50 g≈ 3.5 slice - Butter
5.495 ml≈ 1 slice - Smoked bacon
17.5 g≈ 1 slice - Garlic
1 g≈ 1/3 clove - Salt
2.5 g≈ 1/2 tsp - Sugar
2 g≈ 1/2 tsp - Spices
to taste - Potato
80 g≈ 1/2 pcs - Herbs
0.5 g≈ 1/3 tsp - Sour cream
49.505 ml≈ 3.5 tbsp - Onion
70 g≈ 1/2 pcs
Instructions
- 1
Step 1
Cut the pork into cubes, lightly fry and boil until cooked through. Add the pearl barley rinsed in cold water and sauerkraut to the boiling broth. Cook for approximately 30 minutes until done.
Chop the onion and carrot into thin strips, sauté in vegetable oil. Add to the cabbage soup, salt and season with spices.
- 2
Step 2
Peel the tomatoes, cut them into cubes, and stew in a pan with melted butter over low heat for 5–10 minutes.
Chop bacon and garlic into small cubes, fry in vegetable oil. 10–15 minutes before the cabbage soup is done, add the fried bacon with garlic and stewed tomatoes.
- 3
Step 3
For Idaho potatoes, rinse the potatoes thoroughly in their skins, cut into slices and boil for 2–3 minutes. Drain in a colander and let the water drip off.
Deep fry the potatoes. Mix vegetable oil with salt, ground pepper, minced garlic, and chopped herbs. Toss with the fried potatoes.
- 4
Step 4
Serve the cabbage soup in a pot, sprinkled with chopped herbs. Serve Idaho potatoes and smoked ribs on a separate plate.
Serve sour cream and finely chopped onion in sauce bowls.
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