Friday, July 8, 2011

Daniel's Recipe for Barley Sauerkraut Soup

It's only 8:30 in the morning and it's already been a good news/bad news kind of day.  I awoke very early (4:45 am), got the kids off to school and checked my e-mail.  The Good News:  I discovered a recipe  from Daniel Marlos waiting for me in my inbox.  The Bad News:  As I sat down to post the recipe I discovered that blogger has a radically new format.  I'm old enough to be grumpy about change, especially before noon, but if this new format helps eliminate the strange photo caption issues I've been having, I'm all for it.  Either way, I suppose I might as well get on with it, so without further ado, Daniel's recipe for Barley Sauerkraut Soup.  Thank you, Daniel, for the "Good News" portion of my morning.
Parsley Root being pulled out of the soup pot, July 8, 2011.  Photo courtesy Daniel Marlos.

Barley Sauerkraut Soup
By Daniel Marlos

When you are digging things out of the garden, make sure you don’t let a good thing go to waste, like a parsley root.  Parsley is related to the carrot, and the root of the Parsley plant emparts a flavor to soup that cannot be duplicated with any substitute.  Not having a Parsley root should not stop you from cooking this soup.

I made up this recipe today because of what I had in the garden and kitchen.  In addition to the parsley, there were carrots and tomatoes ready to use.  The sauerkraut was homemade this winter and it is in a small covered bowl in the refrigerator.  Don’t forget to skim the top off the sauerkraut water before removing the sauerkraut from its crock.

Ingredients:

  • 4 quarts water (2 quarts to soak the barley and 2 quarts to skin the tomatoes)
  • 1 cup pearl barley
  • 1 teaspoon salt 
  • 3 ribs of celery chopped coarsely
  • 8 small carrots cut into slices
  • ½ large onion chopped
  • a parsley root
  • black pepper to taste
  • 1 1/2 cups sauerkraut
  • 2 handfuls of ripe tomatoes 

Instructions:

  • Soak the barley in 2 quarts of water for at least 20 minutes.
  • Add celery, carrots, onion, a parsley root and black pepper and cook about a half an hour.
  • Chop the undrained sauerkraut.
  • Add sauerkraut to soup and continue to cook over medium-low heat.
  • While the soup cooks, bring 2 cups of water to boil in the medium sauce pan (enough to cover the tomatoes).
  • Gently place tomatoes in water for as long as it takes for the skin to split (the time will depend on the variety of tomato, it's size, and ripeness).
  • Remove tomatoes from pan.  Peel them and puree in a blender or food processor and add pureed tomatoes to the soup.
  • Continue to cook until the barley is tender. 
  • Taste for seasoning and add additional salt and pepper if necessary.
A bowl of Barley Sauerkraut Soup.  Photo courtesy Daniel Marlos, 2011.