|sauerkraut- finely chopped cabbage (fermented)||350||g|
|broth from christmas ham||½||l|
|ground black pepper||½||teaspoon|
1. Barley groats
barley groats 3.5 oz (100 g)
Rinse barley groats and cook them in water for about 30 minutes.
Sort out lentils and soak them in water for half an hour. Then pour the water out, pour in clear water, add salt and cook until lentils are semi-soft.
dried mushrooms 1 oz (30 g)
Soak dried mushrooms for the time until the lentils are done cooking.
4. Sauerkraut and smoked meat
Add prepared sauerkraut and drained mushrooms into the semi-soft lentils, pour in broth from the smoked meat, season with salt and ground black pepper, add crushed cumin and cook everything together 15 minutes.
ground ginger 1 tsp
At the end mix in chopped smoked meat, barley groats and ground ginger.
Serve the soup immediately. Soup tends to become thick while resting, because barley groats absorb water.
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