Lentil soup with sauerkraut

1. Barley groats

barley groats 3.5 oz (100 g)

Rinse barley groats and cook them in water for about 30 minutes.

2. Lentils

lentil 7 oz (200 g) • water 1.6 quart (1500 ml) • salt 0.5 tsp

Sort out lentils and soak them in water for half an hour. Then pour the water out, pour in clear water, add salt and cook until lentils are semi-soft.

3. Mushrooms

dried mushrooms 1 oz (30 g)

Soak dried mushrooms for the time until the lentils are done cooking.

4. Sauerkraut and smoked meat

sauerkraut- finely chopped cabbage (fermented) 12.25 oz (350 g) • smoked meat 12.25 oz (350 g)

Squeeze the sauerkraut out, if it is sliced into long strips then cut it into small pieces. Cook the smoked meat while cooking the lentils and cut it into small cubes.

5. 

smoked ham stck 2.1 cup (500 ml) • salt • ground black pepper 0.5 tsp • crushed cumin 0.5 tsp

Add prepared sauerkraut and drained mushrooms into the semi-soft lentils, pour in broth from the smoked meat, season with salt and ground black pepper, add crushed cumin and cook everything together 15 minutes.

6. 

ground ginger 1 tsp

At the end mix in chopped smoked meat, barley groats and ground ginger.

7. 

Serve the soup immediately. Soup tends to become thick while resting, because barley groats absorb water.