[{"data":1,"prerenderedAt":249},["ShallowReactive",2],{"facets:ingredient:pearl-barley":3,"ingredient:pearl-barley":29,"feed:ingredient:pearl-barley":43,"links:ingredient:pearl-barley":225},{"total":4,"countries":5,"courses":18,"diets":24},8,[6,9,12,15],{"slug":7,"name":8},"estonia","Estonia",{"slug":10,"name":11},"israel","Israel",{"slug":13,"name":14},"pakistan","Pakistan",{"slug":16,"name":17},"slovenia","Slovenia",[19,20,21,22,23],"breakfast","dessert","main","side","soup",[25,26,27,28],"dairy-free","halal-friendly","nut-free","vegetarian",{"slug":30,"name":31,"aliases":32,"description":36,"category":37,"commonIn":38,"fridgeFinderVisible":42},"pearl-barley","Pearl barley",[33,34,35],"barley","kruponik","perlovka","Barley with the bran polished off, so it cooks in forty minutes instead of an hour and a half. It releases starch as it simmers, thickening soups the way rice does in risotto, which is why it belongs in Polish krupnik, Scottish broth, Russian rassolnik and Finnish and Estonian pots. The grains stay pleasantly chewy even when the liquid around them has gone creamy. Add it early with plenty of liquid, since it drinks up roughly three times its volume.","grain",[39,40,41],"poland","united-kingdom","finland",true,{"items":44,"total":4,"page":127,"limit":223,"hasMore":224},[45,75,99,121,144,162,184,205],{"slug":46,"title":47,"nativeName":48,"romanized":49,"countrySlug":10,"region":50,"baseServings":51,"prepMinutes":52,"cookMinutes":53,"restMinutes":54,"difficulty":55,"course":56,"diet":57,"mainIngredients":58,"images":62,"keywords":66,"publishedAt":73,"updatedAt":73,"authorSlug":74},"cholent","Cholent (Overnight Sabbath Beef and Barley Stew)","טשאָלנט","Cholent \u002F Tsholnt","Ashkenazi kitchens, Jerusalem and Bnei Brak",6,35,780,480,"hard",[21],[25,27],[59,30,60,61],"beef-chuck","potato","onion",[63],{"src":64,"alt":65},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero.jpg","Cast-iron pot of dark overnight stew with chunks of beef, whole potatoes, beans, barley and peeled brown eggs on top",[46,67,68,69,33,70,71,72],"sabbath 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iftar",{"slug":100,"title":101,"nativeName":102,"countrySlug":7,"baseServings":51,"prepMinutes":103,"cookMinutes":104,"difficulty":105,"course":106,"diet":107,"mainIngredients":108,"images":111,"keywords":115,"publishedAt":73,"updatedAt":73,"authorSlug":74},"hapukapsasupp","Hapukapsasupp (Estonian Sauerkraut and Barley Soup)","Hapukapsasupp",15,100,"easy",[23],[],[109,30,60,110],"sauerkraut","smoked-pork",[112],{"src":113,"alt":114},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero.jpg","Bowl of cloudy Estonian sauerkraut and barley soup with potato, shredded smoked pork, sour cream and dill",[100,116,117,118,119,120],"sauerkraut soup","barley soup","estonian","smoked pork","winter soup",{"slug":122,"title":123,"nativeName":124,"countrySlug":7,"baseServings":125,"prepMinutes":126,"cookMinutes":127,"restMinutes":128,"difficulty":105,"course":129,"diet":130,"mainIngredients":131,"images":135,"keywords":139,"publishedAt":73,"updatedAt":73,"authorSlug":74},"kama","Kama (Estonian 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onion",[145,159,118,60,153,160,161],"barley mash","mulgimaa","comfort food",{"slug":163,"title":164,"nativeName":165,"countrySlug":16,"region":166,"baseServings":51,"prepMinutes":167,"cookMinutes":104,"restMinutes":54,"difficulty":105,"course":168,"diet":169,"mainIngredients":170,"images":173,"keywords":177,"publishedAt":183,"updatedAt":183,"authorSlug":74},"ricet","Ričet (Slovenian Barley and Bean Pot)","Ričet","Nationwide, strongest in the Alpine north",25,[23,21],[],[30,110,171,60,172],"carrot","celeriac",[174],{"src":175,"alt":176},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero.svg","Deep bowl of ričet, thick pearl barley and bean pottage with carrot, potato and shredded smoked pork",[163,178,179,180,181,119,182],"ričet","barley stew","slovenian soup","pearl barley and beans","ritschert","2026-08-21",{"slug":185,"title":186,"nativeName":187,"countrySlug":7,"baseServings":51,"prepMinutes":188,"cookMinutes":189,"restMinutes":188,"difficulty":190,"course":191,"diet":192,"mainIngredients":193,"images":196,"keywords":200,"publishedAt":73,"updatedAt":73,"authorSlug":74},"seapraad-hapukapsaga","Seapraad Hapukapsaga (Roast Pork with Braised Sauerkraut)","Seapraad hapukapsaga",20,195,"medium",[21],[25],[194,109,30,195],"pork-shoulder","caraway",[197],{"src":198,"alt":199},"\u002Fimages\u002Frecipes\u002Fseapraad-hapukapsaga\u002Fhero.jpg","Pulled roast pork shoulder resting on amber braised sauerkraut with barley in a roasting tin",[201,202,109,203,195,204],"seapraad","roast pork","estonian christmas","pearl barley",{"slug":206,"title":207,"nativeName":208,"countrySlug":7,"baseServings":51,"prepMinutes":209,"cookMinutes":209,"difficulty":55,"course":210,"diet":211,"mainIngredients":212,"images":215,"keywords":219,"publishedAt":73,"updatedAt":73,"authorSlug":74},"verivorst","Verivorst (Estonian Christmas Blood Sausage)","Verivorst",60,[21],[25],[30,61,213,214],"marjoram","pork-belly",[216],{"src":217,"alt":218},"\u002Fimages\u002Frecipes\u002Fverivorst\u002Fhero.jpg","Roasted Estonian blood sausages with split browned skins on a tray beside lingonberry jam and baked sauerkraut",[206,220,203,204,221,222],"blood sausage","lingonberry","baltic",12,false,{"links":226,"total":4},[227,231,233,236,239,241,244,247],{"slug":46,"title":228,"iso2":229,"minutes":230},"Cholent","IL",1295,{"slug":76,"title":79,"iso2":232,"minutes":53},"PK",{"slug":100,"title":102,"iso2":234,"minutes":235},"EE",115,{"slug":122,"title":237,"iso2":234,"minutes":238},"Kama",16,{"slug":145,"title":147,"iso2":234,"minutes":240},65,{"slug":163,"title":165,"iso2":242,"minutes":243},"SI",605,{"slug":185,"title":245,"iso2":234,"minutes":246},"Seapraad Hapukapsaga",235,{"slug":206,"title":208,"iso2":234,"minutes":248},120,1787360087170]