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Categories:Viewed: 30 - Published at: 2 years ago
Ingredients
- 5 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)
- 2 large celery stalks, chopped
- 2 large carrots, chopped
- 2 tart apples, peeled, cored, and chopped
- 1 ounce dried porcini or other mushrooms, reconstituted (page 112) and chopped
- 3 tablespoons butter or extra virgin olive oil
- 1 large onion, diced
- 1 pound sauerkraut, drained and chopped, juices reserved
- 1 tablespoon caraway seeds
- Salt and black pepper to taste
Method
- Bring the stock to a boil in a large saucepan; add the celery, carrots, apples, and mushrooms (taste the water in which you soaked the mushrooms; if it tastes good, add that too).
- Simmer over low heat until everything is soft, about 20 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat and cook the onion and sauerkraut, stirring occasionally, until browned and softened, about 10 minutes.
- Lower the heat and stir in the caraway seeds.
- Stir the sauerkraut mixture into the simmering stock and cook until the soup thickens slightly, 5 to 10 minutes.
- Season with salt if necessary, pepper, and the reserved sauerkraut juice.
