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Traditional festive dish of pork and sauerkraut


Yield 4-6
Preparation time 10-15 mins
Cooking time 1 1/2 to 2 hours
Main Ingredient Pork


  • 1 kg sauerkraut 
  • 1/2 cup uncooked pearl barley
  • 2 onions chopped
  • 1 bay leaf
  • salt to taste
  • 1 tsp sugar or honey
  • water
  • 400 - 500 gms  bacon chopped
  • 3-4 smoked bacon ribs
  • 1-2 tbs oil


In some recipes the sauerkraut  is reduced to 500 gms and the same amount of diced pork shoulder is substituted for a one pot meal. Cooking instructions don't change


  1. Put sauerkraut in a saucepan with barley and meat.
  2. Cover it with water and simmer until the barley is soft and meat cooked, adding a little water if needed so the mixture does not dry out
  3. Add salt, sugar/honey to taste
  4. In a sparate pan, fry the onions in the oil until soft, on a moderate heat
  5. Add them to the sauerkraut/pork mixture. Remove the pork bones and bay leaf
  6. Serve with boiled potatoes.