1 large leek, cleaned and cut into small pieces
1 cup finely diced carrot
2 stalks celery, finely diced
2 tbsp olive oil
2 cups mushrooms, cleaned and cut into small pieces
1/2 cup dry white wine, or vegetable stock or water
2 cups diced potatoes (1/2-inch cubes)
4 cups vegetable broth
2 bay leaves
1/4 tsp ground allspice
1 tsp caraway seeds
2 tsp dried marjoram
16 oz sauerkraut with juices
1 tsp ground black pepper
1/2 tsp salt, or to taste
vegetable stock base or miso, as needed, to taste
For garnish:
Sour cream
Chopped fresh dill or parsley
Sauté the leek, carrot and celery in oil for 6 to 8 minutes. Still in the mushrooms and continue cooking for another 6 to 8 minutes, until mushrooms have released their liquid.
Add the wine; simmer for two minutes.
Stir in the vegetable broth, spices, sauerkraut, and salt and pepper. Total cooking time from this point will be about 30 – 45 minutes. About 15 minutes before cooking is done, add the diced potatoes. The soup is ready when the potatoes are the desired consistency.
Notes: The soup is very good, even better the second day. If you like less sourness, drain the sauerkraut partially or completely before adding it to the soup pot.
Makes four quarts. 2025