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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I have not tried this but it sounds good. Times are estimated. Ingredients:
1 medium potato, diced |
1 cup onion, diced |
1 teaspoon sweet hungarian paprika |
2 tablespoons vegetable oil |
2 cloves garlic, minced or pressed |
1/4 teaspoon ground fennel |
1 bay leaf |
1 carrot, diced |
1 small parsnip, diced |
1 stalk celery, chopped |
2 tablespoons whole wheat pastry flour or 2 tablespoons unbleached white flour |
1/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons cider vinegar |
5 cups vegetable stock, heated |
1/2 cup sauerkraut |
sour cream, optional |
minced chives, optional |
Directions:
1. Simmer potato in salted water until tender but firm.
2. Drain and set aside, covered.
3. Saute the onions and paprika in the oil, add the garlic and saute for a few minues more.
4. Mix in the fennel, bay leaf, carrots, parsnips and celery, saute for 5 minutes, stirring.
5. Sift the flour ino the vegetables and simmer on low heat for a few minutes, stirring.
6. Add the salt, black pepper, vinegar and vegetable stock.
7. Simmer for 10 minutes then stir in the potatoes and sauerkraut.
8. Garnish each bowl with sour cream or chives, serve with black bread or marbled rye.
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