Beans are traditional Good Friday dish.
Barley has been cultivated in Estonia longer than any other crops – for over 4,000 years. And pearl barley has been a staple food for Estonians through the ages; it has even been a food fit for celebrations. In the olden days, the tradition in Estonian villages was to make sauerkraut soup with pork and barley groats on Thursdays and Sundays.
You can cook this soup on the traditional way: swell beans and barley overnight. Prepare beautiful and delicious broth, and cook up to 2 hours.
But I recommend the easier and faster ”everyday version”:
This soup has enough flavours, so you can cook this without meat. If needed add some meat leftovers or strengthen flavour with ready broth.
And Use prepared/canned beans and barley groats.
Broad Bean Soup
A nutritious full of flavours vegetable soup
- (stock from 1,3 kg smoked meat)
- 1 carrot
- 1 onion
- 1 glove of garlic
- 4-5 marinated or pickled cucumbers
- 4 potatoes
- 100 g prepared/canned beans
- 100 g prepared barley groats
- 50 g butter
- salt, pepper, bay leaf
- Melt butter and add chopped onion, garlic, carrot and barley. Mix.
- Add boiling water or broth. Season with pepper, salt and bay leaf
- Bring to boil and remove the foam
- When carrot is semi soft, add chopped potatoes
- When potatoes are soft, add cucumbers cubes and prepared beans
- In case you like to, and if you used water not broth, strengthen taste with stock cubes or add sliced smoked ham or meat
- Let set and season finally.
Did you make this recipe?
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