Pearl Barley with Sauerkraut
A traditional dish with a fresh twist—give it a try!
Varvara
Recipe author
Pearl Barley with Sauerkraut
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
3 g
Fats 46 %
16 g
Carbohydrates 46 %
16 g
210 kcal
GI:
100
/
0
/
0
- Not a grain in the house except the pearl barley nobody likes. But dinner has to happen—the family won't take no for an answer. So what can you make out of the "pebbles," as my son calls pearl barley? One day I experimented and came up with this main dish. Even my son, who won't touch barley in any form, was happy with this tasty, wholesome supper. So, cut the salt pork into small pieces—buy it with good streaks of meat running through it. As soon as it renders some fat, add the meat, also finely chopped. While the meat fries in the rendered fat, chop the onion and add it in. There's already plenty of fat in the pot (and yes, we'll cook the whole dish of barley and sauerkraut right in it). Now add the barley (which, by the way, can be swapped for rice). Toast the grain, then pour boiling water over everything. As soon as it comes to a boil, drop the heat very low and cover with a lid—let it slowly braise until almost done. Once the water no longer sits on the surface of the grain, stir in the sauerkraut, finely chopped is best. Mix everything together and let it braise again (or really, let it slowly steam). If you like, you can add a little tomato here—but the dish is a treat even without it. When it's ready (you'll know once you taste the barley), turn off the heat and leave the pot on the stove to rest. Then, just before serving, garnish each portion with a sprig of parsley or celery!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pearl barley - 340 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Sauerkraut - 19 kcal/100g
- Water - 0 kcal/100g
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