Recipe by Molly Schneider
This is a thick, hearty, stew-like soup that is traditionally served with boiled potatoes; my mother's family came from Russia and always made this soup. It's great to put on the stove or in the crockpot in the late morning, do a big project in the meantime, and serve for supper.
Top Review by cioci
Started out cooking in a crockpot,8 hours later cabbage still not cooked,better prepared in a stockpot.Added can of tomatoes since fresh tomatoes didn't quite do the trick.Sauerkraut gave soup a tart taste.
- 1 head cabbage, cut into small wedges
- 1 (24 ounce) jar sauerkraut, drained and rinsed
- 6 slices bacon, cut into 2-inch pieces
- 1 can chopped tomatoes (DO NOT drain) or 2 -3 chopped fresh tomatoes (DO NOT drain)
- 1 cup uncooked barley
Directions See How It's Made
- In a medium-to-large stewpot or crockpot, layer the above ingredients in the following order: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1/4 of the tomatoes, 1/4 of the barley.
- Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order.
- If there appears to be insufficient tomato juice, add about 1 cup water.
- Salt and pepper if desired.
- Cover, cook on high for about 20 minutes, then reduce heat to simmer and cook for an additional 3-5 hours, checking occasionally to make sure your heat is low enough that the soup does not burn.