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.
Notice, that if you change balance of buckwheat and quark in favour of buckwheat, you receive more crispy result. Eat warm, because cold dish become crispy, as well (what is not bad at all).
In my picture are balls. But if you prefer to serve them as burger, form loaves.
I’m not a big fan of frying these fritters as I barely have time, plus I get my sufficient amount of fat from other sources anyway.
Therefore, I’ve adapted the recipe for baking in the oven.
In case you want to fry on to the skillet: leave dough in to the refrigerator at least for an 1 hour, before frying.
I decided, that buckwheat flour is too expensive, so I did this by myself from buckwheat groats 🙂 In this case I suggest to use closed mill: blender or similar. otherwise count with cleaning… 🙂
Groats are so light, that they are jumping out from your mixer:)
Estonians usually season their dishes with pepper and salt ( You have probably noticed this by now, I believe). Yes, we do have different edible plants that most of us know. But due to our climate we can only use ’’indoor cultivated plants’’ from October to May. However, there is this one ingredient that is able to take away some foreigner’s breath – our strong mustard. Forget about Dijon and sweet mild Finnish and Swedish mustards. Estonian mustard is hot. As this brown dish doesn’t look quite appealing serve it with some green peas or beans.
My husband eats almost everything. And my husband eats everything as long as it’s drowning in mayonnaise or sour cream. The only two dishes that still give him traumatizing flashbacks from the past are milk soup and millet.
The latter mainly because he used to serve in a Soviet army somewhere in the Middle East many years ago where one of the main dinners he got to eat a lot was millet porridge which he found terrible.
So, now I did attempt to turn his mind over. And I succeed.
I have been able to successfully change his mind about this dish though. Millet however is not a grain that can be found growing in Estonia which is unfortunate as this interesting yellowish sweet cereal is also very healthy.
In children stories we used to dream about the country, that had “porridge mountains and milk rivers”, and all these mountains have drawn yellow. Like millet.
This January, I would like to introduce you to a foreign dish that throughout the years has become more and more popular in Estonia to the point where me and my fellow estonians consider it being part of our national cuisine.
Rassolnik is light vegetable soup. As name says “rassolnik “-“rassol” means in Russian cucumber brine. So, this soup contains and has specific salted cucumbers taste.
If you follow my blog, You know, that I prefer dishes that do not take much time to prepare. Yes, you can cook proper broth. But in weekdays I have not time for this.
I make this soup using meat leftovers and/or season this soup with stock fond.