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Potato White Bean & Sauerkraut Soup
Based on a traditional russian soup called shchi.
Prep Time: 00:15
Cook Time: 00:45
1 large leek, or about 2 cups, chopped
1 tbsp fresh garlic, minced
2 medium carrots, chopped
2 celery stalks, chopped
2 tablespoons white wine vinegar
2 bay leaves
1 teaspoon thyme
1 teaspoon caraway seeds
1/4 - 1/2 teaspoon pepper
1/2 teaspoon dill
2 heaping cups russet potato, diced
7 cups low sodium vegetable broth, or water plus 1/2 tbsp bouillon
1 15 oz can white beans, rinsed and drained
1 cup high quality sauerkraut
1/2 cup sauerkraut juice
chopped parsley for garnish, optional
1First chop the garlic, leek, carrots, celery, and potatoes and set aside.
2Heat a large soup pot or dutch oven over medium heat. Add in a couple tablespoons of water and when it begins to simmer add in the leeks. Stir and cook until softened, about 7 minutes.
3Add in garlic, carrots, and celery and simmer for 2 more minutes. Then add the bay leaves, thyme, caraway, dill, pepper, and chopped potatoes. Stir and cook for 2 more minutes, then deglaze the pan with the white wine vinegar.
4Once most of the vinegar has boiled away, add in the vegetable broth or water.
5Turn the heat up to medium high to bring to a boil. Once it's boiling, add in bouillon paste if using, then reduce the heat if needed so it's just simmering, cover and cook for 15 minutes or until potatoes are just fork tender.
6Add in the beans and cook for an additional 5 minutes. Turn off the heat and allow to cool slightly. Lastly, add in the sauerkraut and sauerkraut juice and stir.
7Adjust salt and pepper to taste. It should already be very salty from the sauerkraut and sodium in the broth.
8Serve as is or garnish with parsley and serve with a dollop of vegan sour cream and a side of rye bread.
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