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.
The World is strange. Estonian woman squishing snails with rainboots heels , but only few hundred kilometers to the south there’s another woman preparing an appetizing dish out of those same snails. Gardeners all over the world are cussing those pesky creatures but the Estonian woman would simply pluck the weeds and….would use the outcome to cook a delicious meal
I am not going to talk about the benefits of nettles, wood sorrel, dandelion leaves and goutweed. You can read this from Wikipedia:) But believe me, they are healthy. The first source of vitamins in spring.
Goutweed tastes like carrots and celery. Nettles are a bit sweet. Dandelion tastes like honey,. And wood sorrel is sour.
Nettles need to be kept in the boiling water 1-2 minutes. Goutweed and wood sorrel are eatable when fresh.
NB! Use only young, fresh, new, small weeds, grown in a pure and clean environment.