October 12, 2012

Sauerkraut Mushroom Soup (Shchi)

by IsaChandra

Serves 6 to 8
Total time: 1 hour || Active time: 20 minutes

Sauerkraut Soup

You guys, Terry has a new book coming out! It’s called “Vegan Eats World” and it’s 300 international-inspired recipes. It’s out on October 30th but ready for pre-order now. This book is hardcover and full-color and errything, and I’m going to share a few recipes with you over the next week or so.

Last month on the Post Punk Kitchen facebook, we were talking soups and stews, and someone was reminiscing about a Ukranian sauerkraut soup they grew up with. I remembered that Terry had a recipe for it, so I thought that this would be the perfect one to start with.

OK, now Imma let Terry take it away!

“Sauerkraut soup? Believe it! Sauerkraut proves a robust and tangy base for this hearty, Russian-inspired, winter-cold-cutting soup that’s bursting with vegetables.”

Recipe Notes

~For the sauerkraut, shun the lifeless canned stuff in favor of the high-quality ’kraut sold in jars or plastic bags in the refrigerated section; even better, buy it in bulk (usually stocked in big barrels) in some Kosher or Eastern European markets.

~You’ll be using the juice so be sure to set some aside!

2 cups cremini mushrooms, stems removed and caps wiped clean

1 large leek, root and dry leafy ends trimmed, cleaned and finely diced

1 cup finely diced carrot

2 stalks celery, finely diced

2 tablespoons of 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 teaspoon ground allspice

1 teaspoon caraway seeds (optional, but very good)

2 teaspoon dried marjoram or oregano

2 1/2 cups sauerkraut, with juices

1/2 cup sauerkraut juice (or more vegetable broth)

1 teaspoon ground black pepper

1/2 teaspoon salt, or to taste

A few twists cracked black pepper

For garnish:

Your favorite vegan sour cream (optional)

Chopped fresh dill or parsley

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.



  • October 12, 2012 at 5:51 pm: Krista

    This looks great! Thanks for sharing the recipe. I promised myself that this would be the only cookbook I would add to my groaning bookshelves this year–that’s how much I am looking forward to this book. (Well, I did break that promise a bunch of times, but I still…)

  • October 12, 2012 at 5:58 pm: janet @ the taste space

    So happy this recipe was shared! I was a tester and this was my favourite recipe from teh entire cookbook! Yum!

  • October 12, 2012 at 6:06 pm: Ryann @ MyWholeDeal

    OOoh. Can’t wait to try this! Sounds delectable!

  • October 12, 2012 at 9:18 pm: Katie

    Definitely making this tonight. I’ll let you know how it goes!

  • October 12, 2012 at 9:35 pm: KZCakes

    I’m super stoked! Testing for this book was so fun! I’m anxiously awaiting my copy.

  • October 13, 2012 at 1:15 am: Grey Favorite

    I think my favorite thing about you two is your fearlessness. You’re not afraid to admit you’re whipping it up as you go, nor to provide a long (long, long) list of ingredients to recreate what you made. Have at and rock on.

  • October 13, 2012 at 7:43 pm: Eileen

    I have a batch of homemade kraut in my fridge right now–and now I know what I’m going to do with it next! Hooray!

  • October 14, 2012 at 7:20 am: Laura

    Wow, thanks for sharing… I am thrilled! I grew up in the Black Forest, Germany (living in Israel today) and must say that every year I feel a longing for sauerkraut as soon as the first rain comes… I love Mediterranean autumn with its pomgranates, but this week I am going to check out some Russian shops for Sauerkraut. You totally inspired me, Isa and Terry!

  • October 14, 2012 at 9:10 am: Note di cucina

    Hi! We’re a couple of Italian vegan foodbloggers. We’ve just discovered your blog and your amazing recipes… Wow! Thanks a lot for sharing such good information :-).

  • October 14, 2012 at 1:46 pm: Julu

    Beautiful photograph, intriguing recipe, and thank you for the lovely vegan stew! This is on this week’s list of recipes, and the ingredients are on my grocery list. Thank you!

  • October 14, 2012 at 9:51 pm: Terry

    Yesss! Thanks a bunch lady!

  • October 15, 2012 at 5:52 pm: rose

    Damn it! I just went to the grocery store specifically to get all the ingredients for this soup and I forgot to pick up a leek!! Do you think a sweet onion would be an acceptable substitute or should I just wait till tomorrow and do this right?

  • October 16, 2012 at 2:03 pm: Julu

    I’ve wanted to make Shchi since Russian class in 2005. I’m glad I waited for Terry’s recipe! It made for a lovely dinner yesterday, perfect for cold weather! The caraway seeds inspired me to make bread with caraway seeds on top. Great for dipping! Thank you Terry!

  • October 17, 2012 at 2:04 am: @devondomanski

    I just finished making this soup, and it did not disappoint! The flavours are very unique and i’m glad I tried something “different.” The way the quartered mushrooms float at the top reminds me of an Asian pot, but the flavours and aromas filling the kitchen are very European. The sauerkraut and caraway remind me of when my grandmother made cabbage rolls and Finnish caraway rye bread; so familiar and comforting. Delicious broth, and very hearty. A super-healthy, hearty autumn/winter meal, and a wonderful soup for an immunity boost!

    Thanks for posting – I’m new to your blog and super-digging it :)

  • October 18, 2012 at 9:21 pm: Anna

    Yay! I just started a batch of homemade sauerkraut and I will definitely be making this soup when it’s ready!

  • October 19, 2012 at 2:47 pm: jade taylor

    Woop woop! Deffo buying terrys new book. Cant wait to try this. Also to get some ukranian rye bread to gp witj it.

  • October 22, 2012 at 12:17 am: Jeff Neuner

    One of the best soups I’ve ever made! Thanks for sharing.

  • October 24, 2012 at 8:39 pm: Don

    I will definitely be getting this book This soup was Delicious! Instead of just parsnips or just potatoes, I used a cup of both.

  • October 28, 2012 at 1:43 pm: Pickledtreats

    Curious…how do you think turnips would fly in this as a sub for parsnips? I have potatoes, too, but would rather use up a few turnips!

  • November 19, 2012 at 12:38 am: Cecil

    Just finished eating my first bowl – yum! Sadly, I used up my parsnips yesterday in another soup, so had to settle for taters, but my homemade sauerkraut was pungent enough to make up for the relative blandness of the tuber.

  • January 12, 2013 at 7:07 pm: Robin Hoppe

    Oh my goodness! I am just seeing this now! I am that person who reminisced about the Ukranian Sauerkraut soup! Thank you so much: I am making it very soon!!!!!! Thank you for listening!!!

  • April 3, 2013 at 11:39 pm: Birgit Davis

    This soup is amazing! I grew up in Germany it totally reminds me of home

  • April 22, 2013 at 4:42 pm: Alysia

    I loved this soup. I think it might even be my favorite soup, ever. It was a great way to use some of my homemade sauerkraut. I used parsnips and caraway, but forgot the bay leaves. I think most root veggies would go well in this soup.