Sauerkraut Mushroom Soup (Shchi)
Ingredients
- 2 cups cremini mushrooms stems removed and caps wiped clean
- 1 pc large leek root and dry leafy ends trimmed, cleaned and finely diced
- 1 cup carrot finely diced
- 2 stalks celery finely diced
- 2 tbsp vegetable oil
- 3 cloves garlic peeled and minced
- 1/2 cup dry white wine (or vegetable broth)
- 2 cups diced parsnip or potato cut into 1/2-inch cubes
- 6 cups vegetable broth
- 2 bay leaves
- 1/4 tsp ground allspice
- 1 tsp caraway seeds (optional, but very good)
- 2 tsp dried marjoram or oregano
- 2 1/2 cups sauerkraut with juices
- 1 tsp ground black pepper
- 1/2 tsp salt or to taste
- A few twists cracked black pepper
For garnish:
- Your favorite vegan sour cream (optional)
- Chopped fresh dill or parsley
Instructions
- Slice mushroom caps in half, then slice the caps into quarters to create bite-size mushroom pieces. In a 4-quart soup pot over medium-high heat, sauté the leek, carrot, and celery in vegetable oil for 6 minutes. Stir in garlic and mushrooms and sauté for another 6 to 8 minutes, or until mushrooms have reduced in size and released most of their liquid.Pour in the wine and simmer for 2 minutes, then stir in parsnip, vegetable broth, bay leaves, allspice, caraway seeds (if using), marjoram, sauerkraut, sauerkraut juice, and ground black pepper. Increase heat and bring to a gentle boil, then reduce heat, stir occasionally and cover.
- Simmer the soup for 35 to 40 minutes or until the parsnips are tender. Remove the bay leaves, turn off the heat and season with cracked black pepper and salt if necessary and garnish with parsley. Allow soup to cool 5 minutes before serving. Top each bowlful with a generous tablespoon of vegan sour cream.
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