Drain the sauerkraut reserving 1 cup of the juice.
In a Dutch oven stir together the vegetable broth, water, sauerkraut, carrots, celery, onions, potatoes, garlic, barley, bay leaf, salt, and pepper. Bring to a boil and then lower the heat to medium-low.
Simmer for 45 to 60 minutes or until the barley and vegetables are tender.
Stir in the reserved sauerkraut juice and bring back to a boil.
Stir in the dill and season with salt & pepper if needed. Serve topped with sour cream, if using.
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