Serves 6 to 8
Total time: 1 hour || Active time: 20 minutes
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.”
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
Your favorite vegan sour cream (optional)
Chopped fresh dill or parsley
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.