Estonia 
Talupojasupp is a rustic soup reflecting the simplicity and hearty style of Estonian cuisine. This recipe for Estonian “peasant soup” calls for a wide range of ingredients and typically includes basic ingredients that were commonly available to Estonian farmers and villagers. Meat of one's choice is added, making this a filling and economical meal that also is satisfying.
Prep Time
15 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ cup (60 ml) dried barley
- ¼ cup (60 ml) of cold water
- 2 Tbsp (30 g) unsalted butter
- 2 Tbsp (30 ml) vegetable oil
- 1 medium onion, chopped
- 1 cup (150 g) green cabbage, chopped
- 6 cups (1.4 L) broth
- ½ rutabaga, diced
- 1 large russet or Yukon gold potato, peeled and diced
- 1 carrot, peeled and diced
- 1 cup (150 g) cooked meat, diced
- Chopped fresh parsley, for garnish
Directions
- Soak the barley in cold water and set aside.
- In a large pot set over medium low heat, heat the butter and oil.
- Add the onion and cabbage and sauté for about 15 minutes, or until the onions are beginning to soften and turn golden.
- Add the broth and barley and bring to a low boil, simmering the mixture for about 30 minutes.
- Add the rutabaga, potatoes, and carrots, and simmer for another 20–30 minutes.
- Stir in the cooked meat just before serving.
- Garnish with chopped fresh parsley.
Notes
Because this recipe is meant to be prepared with leftovers, it can produce all kinds of unexpected flavor profiles. Try using cooked fish as a replacement for cooked meat, or go vegetarian with a meatless soup.Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.