Talupojasupp (Peasant Soup)

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.

Recipe Servings: 6

Prep Time
15 minutes
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Cook Time
1 hour 15 minutes
equal
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

  1. Soak the barley in cold water and set aside.
  2. In a large pot set over medium low heat, heat the butter and oil.
  3. Add the onion and cabbage and sauté for about 15 minutes, or until the onions are beginning to soften and turn golden.
  4. Add the broth and barley and bring to a low boil, simmering the mixture for about 30 minutes.
  5. Add the rutabaga, potatoes, and carrots, and simmer for another 20–30 minutes.
  6. Stir in the cooked meat just before serving.
  7. 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.

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