Sauerkraut Saft Suppe

3 Tbsp Olive Oil

1 Medium Red Onion, Chopped

1 Large Clove Garlic, Minced

10 Ounces Mixed Mushrooms, Lightly Chopped if Needed*

3 - 4 Cups Chopped Savoy Cabbage

2 - 3 Medium Yukon Gold Potatoes, Peeled and Diced

2 Tablespoons Tomato Paste

1 1/2 Cups Sauerkraut Juice

2 1/2 Cups Mushroom Broth

1 Bay Leaf

1/2 Teaspoon Fennel Seeds, Ground

1/2 Teaspoon Caraway Seeds, Ground

1/2 Teaspoon Celery Seeds, Ground

1 Teaspoon Smoked Paprika

3 Scallions, Sliced

1 Tablespoon Dried Parsley

1 Teaspoon Dried Dill

Freshly Ground Black Pepper, to taste

*I used a frozen mixture by Woodstock Farms that included shiitake, shimeiji, field mushrooms, and abalone mushrooms.

Heat the oil in a large stock pot over medium heat, and the onion and garlic together until softened and aromatic, but do not brown. Introduce the mushrooms, cabbage, and potatoes next, stirring lightly until the cabbage has wilted down a bit; 5 - 8 minutes. Mix the tomato paste into 1/2 cup of either the sauerkraut juice or broth to break it up into a smooth mixture before adding all of the liquids in. Add in the bay leaf, fennel, caraway, celery seeds, and paprika.

Bring the soup to a boil, and then reduce the heat to a simmer. Cook for 20 - 30 minutes, or until the potatoes are very tender. Turn off the heat and mix in the scallions, parsley, dill, and pepper to taste- But for the love of food, do not add salt! As one might imagine, the sauerkraut juice is intensely salty, and it doesn't need any additional seasoning in that regard.

Makes 4 - 6 Servings

©Hannah Kaminsky