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Mushroom and Sauerkraut Soup with Paprika and Caraway

Mushroom and Sauerkraut Soup with Paprika and Caraway

By Courtney HillNovember 5, 2021

  • Makes
    4 servings
  • Cook Time
    50 minutes

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.

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.

Ingredients
  • ¼

    cup grapeseed or other neutral oil

  • 8

    ounces cremini mushrooms, trimmed and thinly sliced

  • 6

    medium garlic cloves, minced

  • 2

    tablespoons hot paprika OR 2 tablespoons sweet paprika plus ⅛ teaspoon cayenne pepper

  • 2

    teaspoons caraway seeds, lightly crushed

  • 12

    ounces Yukon Gold potatoes, unpeeled, cut into ½-inch chunks

  • Kosher salt and ground black pepper

  • 1

    medium carrot, peeled, halved lengthwise and thinly sliced

  • ¼

    cup dried porcini mushrooms, broken into small pieces, rinsed and drained

  • 2

    cups drained refrigerated sauerkraut

  • ½

    cup lightly packed fresh dill, chopped

Step 1

In 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.

Step 2

Stir in the potatoes and ½ teaspoon salt, then add 6 cups water, the carrots, porcini and ½ teaspoon pepper, scraping up any browned bits.

Bring to a boil, then reduce to medium and simmer, uncovered, until the potatoes are just tender, 12 to 17 minutes.

Step 3

Add the sauerkraut and cook, stirring occasionally, until the potatoes and carrots are tender, about another 10 minutes.

Off heat, stir in ¼ cup of dill. Taste and season with salt and pepper.

Serve sprinkled with the remaining dill.

Step 4

Sour cream