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Mushroom and Sauerkraut Soup with Paprika and Caraway
Sauerkraut soup is a German and Eastern European classic. It often is made with meat, but for our vegetarian version, we lean on mushrooms—both fresh cremini and dried porcini—to provide savory depth. Crushing the caraway seeds helps them fully release their flavor into the broth. Either pulse them in an electric spice grinder or bash them with a mortar with pestle. Serve with hearty brown bread smeared with butter.
4
Servings
Tip
Don’t use canned sauerkraut for this soup. Fresh kraut, sold in jars or bags, tastes fresher, has better texture and lends the right amount of tang.
50 minutes
Ingredients
-
¼
cup grapeseed or other neutral oil
-
8
ounces cremini mushrooms, trimmed and thinly sliced
Directions
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01In a large pot over medium-high, heat the oil until shimmering. Add the cremini mushrooms and cook, stirring occasionally, until the liquid they release has evaporated and the mushrooms are well browned, 8 to 12 minutes. Add the garlic, paprika and caraway; cook, stirring, until fragrant, about 1 minute.
