SAUERKRAUT & PORCINI BORSCHT (VEG+GF) 

This beetroot, sauerkraut and porcini borscht recipe is a beautifully rich, colourful soup based on the Eastern-Europe classic, a healthy winter warmer. The earthy sweetness of beetroot is perfect when combined with sauerkraut in this hearty sweet and sour soup.

SERVES 4-6
Recipe from crazy-cucumber.com
Photography by Crazy Cucumber

INGREDIENTS
½ leek (white part), chopped
2 celery sticks, chopped
1 carrot, julienned
1 parsnip, julienned
¼ red cabbage, finely sliced
1 tablespoon tomato paste
2 bay leaves
1 cup Living Goodness Heartbeet Kraut
½ cup dried porcini mushrooms, washed and soaked overnight in 500ml cold water
1 litre vegetable stock
1 large beetroot, pre-cooked and julienned
1 cup pre-cooked red beans
1 tablespoon sugar
Salt
Black pepper

INGREDIENTS TO SERVE
• Sour cream or garlic yoghurt
• Chopped flat leaf parsley

METHOD
• Heat a cast iron soup pot with a splash of olive oil and add leek, celery, carrot, parsnip and cabbage to the pan, sprinkle with a pinch of salt.
• Cook slowly on medium-low heat until all vegetables are soft, but not brown.
• Add a splash of water if they are starting to brown.
• Add tomato paste, sauerkraut, soaked porcini and reserved soaking liquid (strained), vegetable stock and bay leaves.
• Bring the soup back to the boil.
• Cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer until sauerkraut is tender.
• Drop the red beans and beetroot, gently simmer for about 5 minutes.
• Taste the soup and season to perfection with salt, sugar and black pepper. The important part of making borscht is getting the sweet-to-sour balance just right. More sugar, salt or sauerkraut juice may be added to balance the flavour.

TO SERVE
• Ladle the borscht into your bowls, finish with a dollop of sour cream (or garlic yogurt) and some chopped parsley.
• Serve hot with freshly baked sourdough or gluten free bread.

Note: If you cannot find porcini mushrooms at your nearest grocery store, shiitake mushrooms are the closest alternative to porcini mushrooms, which have a slightly less earthy or strong flavour.