ukrainian

Carpathian Mushroom and Sauerkraut Soup with Barley

This simmered dish pairs pearl barley, dry with sauerkraut, drained, button mushrooms, sliced and onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

78 g Carbohydrates

31 g Fat

23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

61g pearl barley, dry 216 kcal
199g sauerkraut, drained 38 kcal
199g button mushrooms, sliced 44 kcal
88g onion, chopped 35 kcal
77g carrot, diced 32 kcal
17g sunflower oil 150 kcal
719g water 0 kcal
1g bay leaf 3 kcal
1g black pepper 3 kcal
66g sour cream 131 kcal

Cooking instructions

onioncarrotsunflower oil
In a pot, heat sunflower oil and saute onion and carrot with a pinch of salt until softened, 5 minutes.
button mushrooms
Add mushrooms and cook until browned and most moisture evaporates, 6-8 minutes.
pearl barleywaterbay leaf
Stir in pearl barley, then add water and bay leaf. Bring to a boil, reduce to a simmer, and cook 20 minutes.
pearl barleysauerkrautwater
Add sauerkraut and continue simmering 10-12 minutes until barley is tender. Add more water if needed.
sauerkrautblack pepper
Season with black pepper and adjust salt (taste first because sauerkraut is salty).
sour cream
Ladle into a bowl and top with a spoonful of sour cream.