This is the dish that made me wanna make my own sauerkraut. As you already know that I dislike store-bought sauerkraut; they are either too salt or sour. And yes, using homemade sauerkraut for this recipe makes a huge difference.
Although some regions use roots and fungi vegetables as the base broth, traditionally, pork and sausages are cooked with water to make the base broth. I decided to choose roots and fungi for my base broth to make this dish 100% vegan. You can prepare the base broth 1 day in advance.
Before bake...
After baked...
This might take quite a bit of time and effort, but when the 1st slurp hits the palate, you know it is worth it. I am not kidding. As bizarre as it may sound, sauerkraut soup has become my favorite soup (sorry mushroom soup). The tanginess kept me wanting more.
Ingredients:
(Serve 8)
Base:
Eggplant Coarsely Sliced, 1 Medium
Carrots Coarsely Sliced, 2 Medium
Yukon Gold Potatoes Coarsely Sliced, 2
Cabbage Coarsely Sliced, 1/4
Shiitake Mushrooms Coarsely Sliced, 3
Yellow Onion Coarsely Sliced, 1
Garlic Crushed, 3 Cloves
Tomato Sauce, 2 TBSP
Grapeseed / Peanut / Sunflower / Canola Oil, For Drizzling
Sea Salt, Pinch
Black Pepper Pinch
Soup:
Carrots Obliqued, 2 Medium
Yukon Gold Potatoes Thinly Sliced, 3
High Quality Olive Oil, 4 TBSP
Shiitake Mushrooms Finely Diced, 150g
Sea Salt, Pinch
Black Pepper Pinch
Yellow Onion Thinly Sliced, 1
Granulated Sugar, Pinch
Garlic Finely Minced, 3 Cloves
Leeks Coarsely Sliced (White Parts Only), 3 Stems
Cannellini Bean, 380g Packet
Sauerkraut Homemade, 450g
Millet / Quinoa / Amaranth, 50g
Bay Leaves, 3
Mushroom Powder, Pinch
Equipment:
Cast Iron Skillet / Pan
Large Heavy Pot
Oven
Directions:
Please visit my "How To Make Sauerkraut" page for the recipe.
Prepare the base.
Preheat oven to 150 degree celsius or 300 fahrenheit.
Transfer all the vegetables onto a baking tray.
*I did not peel the carrots, potatoes, onion and garlic. I left the skins on for more flavors. I also include the stems of mushrooms, carrots and eggplant.*
Drizzle some oil over the top. Season with salt and pepper.
Mix until well combined and wack into the oven.
Bake for 60 mins.
Remove from the oven and transfer the vegetables into a baking dish.
Deglaze the baking tray with a splash of water and transfer into the baking dish.
Add water to submerge all the vegetables.
Return to the oven and bake for another 40 mins.
Drain into a large heavy pot.
Squeeze the vegetables to extract more liquid.
Discard all the residue.
The stock should be dark brownish in color.
Prepare the soup.
Place the stock over medium heat and add in carrots and potatoes.
*I did not peel the carrots and potatoes.*
Bring it up to a simmer and cook until the carrots and potatoes are fork tender.
While the carrots and potatoes are cooking, add 2 TBSP of olive oil into a skillet over medium heat.
Once the oil is heated up, add in the mushrooms.
Season with salt and pepper.
Saute until caramelized.
Remove the mushrooms from the skillet.
*Once the carrots and potatoes are fork tender, cover and turn off the heat.*
Add another 2 TBSP of olive oil into the same skillet over medium heat.
Once the oil is heated up, add in onion.
Season with salt, pepper and sugar.
Saute until translucent.
Add in garlic and leeks. Saute until aromatic.
Transfer this onion mixture into the carrot broth mixture.
Turn the heat up to medium-low and mix to combine well.
Drain the cannellini beans and discard the liquid.
Transfer the beans into the soup.
Stir to combine well.
Add in sauerkraut and mix until well combined.
*I am using homemade sauerkraut. The sauerkraut isn't overpoweringly sour and tangy. If you are using store-bought sauerkraut, give it a taste before adding into the soup. If it is too salty or sour, give it a quick wash under running water, drain and add into the soup.*
Add in water. The amount of water depends on the amount of stock that you managed to get from making the base as well as your preferred consistency. I added 1 cup to mine and I prefer a soupy consistency.
Add in millet, the caramelized mushroom and bay leaves.
Stir to combine well.
Bring it up to a simmer.
Cover and cook for 10 to 15 mins or until slightly reduced.
Taste and adjust for seasonings with salt, pepper and mushroom powder.
Remove from heat and transfer onto serving bowls.
Serve immediately with some Pampushky.
Tangy, hearty and slurpilicious...
Dip some Pampushky...
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