Italian Soups Recipes - Barley and Sauerkraut Soup (Iota) Recipe

Ingredients

• 175 g/6 oz/1 cup white cannellini or borlotti beans, soaked overnight in cold water

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 100 g/4 oz smoked pancetta or streaky bacon, rinded and cut in very small dice

• 2 slices fat belly pork, rinded and cut in small dice

• 1 red onion, finely chopped

• 3 garlic cloves, crushed

• 45 ml/3 tbsp chopped fresh parsley

• 15 ml/1 tbsp chopped fresh sage        

• 175 g/6 oz/scant 1 cup pearl barley, soaked overnight in cold water and drained

• 2 liters/8 1/2 cups pork or beef stock

• Salt and freshly ground black pepper

• 2 potatoes, diced

• 175 g/6 oz sauerkraut, drained

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Method:

1. Drain the beans, place in a pan, cover with cold water and bring to the boil. Boil rapidly for 10 minutes then drain.

2. Melt the butter in a large saucepan. Add the pancetta, pork, onion and garlic and fry (sauté), stirring, for 3-4 minutes until lightly browned.

3. Add the herbs, drained beans, barley and stock. Bring to the boil, skim the surface then reduce the heat, part cover and simmer gently for 2 hours until the beans, pork and barley are really tender.

4. Add the potatoes and some salt and pepper and continue to cook for a further 15 minutes.

5. Stir in the sauerkraut, taste and reseason if necessary. Heat through then serve straight away.