Sauerkraut Soup

[keljonma]

This is my grandmother's recipe.

Sauerkraut Soup
1 pound sauerkraut, fresh, canned, or bagged
1/4 pound bacon
1 medium onion, finely chopped
3/4 cup tarhonya (egg barley)
1 T flour
1 tsp paprika
1/2 pound smoked sausage
1/4 cup sour cream

If fresh sauerkraut is used, cook it in its juice plus 2 cups of water for 1 hour. Canned or bagged sauerkraut may be added directly to the soup. If you prefer, you may rinse the sauerkraut in cold water and squeeze it dry before adding to the soup.

Dice the bacon in 1/4 inch pieces, and slowly fry them until they start to render fat. Add the onion and saut until it turns translucent. Add the tarhonya and, stirring constantly, cook it until it swells and turns golden brown. Sprinkle with flour and paprika, and continue to saut for 2 to 3 minutes, stirring constantly.

Add the sauerkraut and enough liquid to make a thick soup, about 6 cups. Simmer for half an hour or until the sauerkraut and tarhonya are nearly done. Slice the sausage rather thinly, about 1/4 inch thick, and add it to the soup. Simmer for 10 minutes more, then let the soup cool somewhat.

Blend about 2 Tablespoons of the soup into the sour cream, then slowly stir the sour cream mixture into the soup. Taste and add salt and pepper, if desired. The soup should be very sharp and sour. Reheat if necessary and serve hot.

 

[sylvie]

Thanks for posting this recipe!
Where in the grocery would I get Tarhonya/egg barley or do you make your own? And I wouldn't be surprised to learn that you make it!

 

[keljonma]

My grandmother did, but I get mine at the grocer's. Usually tarhonya (egg barley) is found in the pasta section - near the ABCs and Orzo type noodles. Look for a small cellophane bag; the label should be clearly marked egg barley.

 

[cwc362]

that sounds really good!!

 

[keljonma]

My grandmother did, but I get mine at the grocer's. Usually tarhonya (egg barley) is found in the pasta section - near the ABCs and Orzo type noodles. Look for a small cellophane bag; the label should be clearly marked egg barley.

I found my mom's notes on Grandmother's tarhonya (egg barley) recipe.

Tarhonya (egg barley)

Tarhonya is prepared in August, to make use of late-summer sun.

Early in the morning, mix together egg and flour to make a dough. Push through sieve or ricer. Set outside to dry on a clean sheet. Store in a clean white flour sack in the pantry. One pound amply feeds 16 people.

Combine 4 cups of flour, 1 teaspoon of salt, 3 large eggs. Knead until smooth. Roll it out quite thin and cut the dough into 1/8th-inch strips, then chop off small pieces, and continue chopping until the pieces are as small as barley grains. Alternatively, you can separate the dough into several balls, let them firm up for a half an hour, and grate them on the coarse side of a grater. Whichever method you choose, spread the result out in a single layer on large baking sheets and let them dry thoroughly in a barely warm oven.

Tarhonya can be boiled in salted water, but it tastes better when braised like pilaf rice. It can be added to stews and soups, served as a side dish, or used instead of rice in main dishes.

A good recipe for cooking tarhonya (egg barley)
1 small onion, finely chopped
2 T butter or oil
1 cup tarhonya (egg barley)
2 cups stock or water
1 tsp salt

Use a small saucepan with a tight-fitting lid, and saut the onion in the butter until transparent. Add the tarhonya and cook, stirring constantly, until all the pieces are coated with butter and start to lose their opaque look. Add the stock or water and salt, stir. Bring to a full boil. Reduce the heat and cover tightly. Simmer for 25 to 30 minutes, checking after 15 minutes to add more liquid, if necessary. When done, the tarhonya should be neither hard nor soggy, but like a fluffy rice. Serves 6