Vegetarian Sauerkraut Potato Soup

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Vegetarian Sauerkraut Potato Soup

1 tablespoon Polish-style or other dried white mushrooms

2 onions, in all

1 leek (white part only), in all

1 carrot, in all

2 ounces celery root, in all

1 parsley root, in all

1 tsp salt

1.5 lbs fresh sauerkraut

.5 cup fresh mushrooms

2 medium potatoes

1 celery stalk

1.5 Tbs butter

.25 tsp freshly ground black pepper

3 bay leaves

1 Tbs chopped fresh marjoram OR 1 tsp dried marjoram

4 cloves finely chopped garlic

2 Tbs chopped fresh parsley leaves

2 Tbs chopped fresh dill

.25 cup sour cream mixed with 2 Tbs heavy cream

 

 

 

 

1. Soak dried mushrooms in cold water to cover for 4 hours [my

comment: Try boiling water for 20 minutes]. Drain and set aside.

2. Make a vegetable stock from 1 onion, .5 leek, .5 carrot, 1 ounce

of celery root, and .5 parsley root, and 2 quarts of water (4 quart

pot recommended).

3. Bring stock to a boil, lower the heat, and simmer partially

covered for 40 to 60 minutes. Strain the stock, discarding the

vegetables.

4. Thoroughly wash the drained soaked mushrooms and the fresh

mushrooms. Place the mushrooms and the potatoes in a 1.5 quart pot,

add water to cover, bring to a boil and simmer for 30 minutes, then

drain.

5. Cut dried mushrooms into strips and fresh mushrooms into half if

small, quarters if large.

6. Peel the potatoes and cut each into 6 cubes.

7: Dice or cut into strips the remaining ingredients of he " vegetable

bouquet " : 1 onion, .5 leek, .5 carrot, 1 ounce of celery root, .5

parsley root and the celery stalk. Saute gently in the butter,

stirring often, until they soften -- about ten minutes.

To assemble:

Combine the vegetable stock, sauerkraut, mushrooms, potatoes, sauteed

vegetables, pepper, bay leaves, and marjoram, and simmer uncovered

for 15 minutes. Add the garlic, parsley, and dill, cover the pot,

turn off the heat, and let stand for 10 minutes. Remove the bay

leaves before serving.Pour the soup into a heated tureen, add the

sour cream dressing and serve in heated soup bowls.

 

Serves 6

 

SOURCE: " The Art of Russian Cuisine " by Anne Volokh © 1983

Macmillan Publishing Company, NY

MC format by Chupa Babi: 012406

V. Ellen Golden for jewish-food.org

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