Vegetable soup with sauerkraut and roasted oyster mushrooms - photo 1
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Vegetable soup with sauerkraut and roasted oyster mushrooms

Pikantne Soups Regional Cuisine of Poland 90 min Medium 28 wyświetleń ~13.78 PLN * - (0)
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Description

A warming, Masurian interpretation of classic vegetable soup with a hint of sauerkraut and crunchy roasted oyster mushrooms. The dish combines the acidity of sauerkraut with the earthy sweetness of beetroot and the spicy aroma of root vegetables; the roasted oyster mushrooms add texture and umami notes. Perfect for winter days, served with dark bread or sour cream. The soup is hearty, aromatic, and holds up well as a one-pot dish or the first course at a Masurian-style holiday dinner.

Ingredients Used

Ingredients (23)

Servings:
4
  • Sauerkraut 400 g
  • Beets (raw) 150 g
  • Carrot 2.5 szt. (~200 g)
  • Parsley root 1 szt. (~100 g)
  • Celery root 150 g
  • Potatoes 2 szt. (~300 g)
  • Leek 120 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Oyster mushroom 200 g
  • Butter 30 g
  • Rapeseed oil 15 g
  • Wheat flour 20 g
  • 18% cream 100 ml
  • Water 1500 ml
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Cumin 2 g
  • Marjoram 4 g
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Apple cider vinegar 10 ml
💰 Szacowany koszt dania: ~13.78 PLN (3.44 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and bases

1

Wash all the vegetables. Peel the carrot, parsley, celery, and beetroot. Peel the potatoes and cut them into approximately 1.5 cm cubes (even pieces will ensure uniform cooking). Cut the leek lengthwise, rinse between the leaves, and then slice it into thin half-moons. Peel the onion and finely chop it. Squeeze the excess juice from the sauerkraut (leave about 2-3 tablespoons of juice if you want more acidity) and, if it is in very long strips, cut it into shorter pieces with a knife.

Ingredients: Carrot, Parsley root, Celery root, Leek, Onion, Sauerkraut
Use a cutting board and a sharp knife. You can grate the beet on a coarse grater if you want a quicker color integration. Squeezing the juice from the cabbage will help control the acidity of the soup.
2

In a large pot (3-4 l), heat the rapeseed oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, stirring every 30-40 seconds, until the onion is translucent and softened — it should not have any brown edges. Add the sliced leek and sauté for another 2 minutes.

Ingredients: Rapeseed oil, Onion, Leek
Use a wide enameled pot or one with a thick bottom with a capacity of at least 3 l, so the vegetables have enough space. A wooden spoon or spatula will make stirring easier. Do not fry on too high heat, as the onion will burn.
3

Add the carrot, parsley, and celery to the pot. Sauté for 3-4 minutes, stirring, until the vegetables begin to soften and release their aroma. Then add the potatoes and beetroot, pour in 1500 ml of water, add the bay leaf, allspice, and caraway seeds. Bring to a boil over high heat.

Ingredients: Carrot, Parsley root, Celery root, Water, Bay leaf, Cumin
Use a lid to bring to a boil faster, but when it starts boiling, remove the lid to prevent it from overflowing. Check that the water level covers the vegetables by about 2 cm; add more if necessary.

Cooking the broth

4

Reduce the heat to medium-low and cook the vegetables for 20-25 minutes, until the potatoes are soft (check with a fork — the fork should go in smoothly). After 10 minutes of cooking, add the sauerkraut and continue cooking. After 15-20 minutes from adding the sauerkraut, taste the broth — the cabbage should break down into tender pieces, and the flavor should be balanced between the sweetness of the vegetables and the sourness of the cabbage.

Ingredients: Sauerkraut, Water
Cook on low heat so that the vegetables do not break down too much. If the soup is too sour, add a little sugar (1/2 teaspoon) or more potato; if it is not sour enough, add a tablespoon of cabbage juice or apple cider vinegar (one teaspoon each).

Roasted oyster mushrooms

5

While the vegetables are cooking, prepare the oyster mushrooms: tear them by hand into long strips (do not chop finely — larger pieces brown nicely). In a large skillet, heat butter with a tablespoon of canola oil over medium-high heat. Place the oyster mushrooms in a single layer (if necessary, fry in two batches). Fry for 5-7 minutes without stirring for the first minute, then stir every 30 seconds until the mushrooms become golden at the edges and crispy. One minute before the end, add the chopped garlic and sauté until the aroma is released.

Ingredients: oyster mushroom, Butter, Rapeseed oil, Garlic
Use a large non-stick or cast iron skillet with a diameter of 24-28 cm. The most important thing is to give the oyster mushrooms space — overcrowding will cause them to release juice instead of browning. The finished oyster mushrooms will have golden edges and a slightly shriveled texture.

Roux and seasoning

6

Remove 2-3 ladles of hot broth into a small bowl. In a separate small pan, melt 10 g of butter (from the remaining butter) and add flour, frying while stirring for 1.5-2 minutes over medium heat until the roux takes on a slightly nutty aroma and a light brown color. Slowly pour the reserved hot broth into the roux, whisking until a smooth mixture without lumps forms. Pour the roux back into the pot with the soup and mix well. Cook for 3-4 minutes to allow the flour flavor to integrate.

Ingredients: Wheat flour, Butter, Water
Use a small whisk or fork to break up any lumps. Always thin the roux with hot liquid, not cold, to avoid lumps. Be careful not to let the flour burn — otherwise, the roux will be bitter.
7

After adding the roux, add marjoram, black pepper, and salt (start with half the amount of salt and season gradually). Cook for 5 minutes on low heat to allow all the flavors to meld. Taste and if necessary, add a tablespoon of cabbage juice or 1 teaspoon of apple cider vinegar if the soup needs more acidity.

Ingredients: Marjoram, Black pepper, Salt, Apple cider vinegar
Remember that sauerkraut adds salt — it's better to season after sautéing and tasting. Use a tablespoon and measuring cup if you're seasoning with vinegar.

Finishing

8

Temper the cream (100 ml): pour 2-3 tablespoons of hot broth into a bowl and mix to warm the cream, then slowly pour the tempered cream into the pot with the soup, stirring continuously. Heat for 1-2 minutes (do not boil on high heat to prevent the cream from curdling). Taste the soup and adjust the seasoning with salt, pepper, and possibly vinegar.

Ingredients: 18% cream, Water
Use a metal or ceramic spoon for stirring; avoid rapid boiling after adding the cream. The soup is ready when it has a creamy texture and harmonious flavors.

Serving

9

Ladle the soup into bowls, and top with a portion of roasted oyster mushrooms (spread them evenly so that everyone gets a crunchy addition). Sprinkle with chopped dill if using. Serve immediately with dark bread or a slice of whole grain bread.

Ingredients: oyster mushroom, Dill, 18% cream, Sauerkraut
Use flat, wide bowls so that the oyster mushrooms don't lose their crunch. Additionally, you can add a tablespoon of sour cream instead of dill for creaminess.

Cleaning and final tips

10

Remove the bay leaves and allspice before serving. Store the remaining soup in the refrigerator in an airtight container. It's best to keep the leftover oyster mushrooms separately to prevent them from becoming soggy.

Ingredients: Bay leaf, oyster mushroom
Use a strainer or a slotted spoon to remove the spices. You can reheat the chilled soup over low heat — add a little water if it thickens.

Fun Fact

💡

In the Masuria region, sauerkraut was one of the staple winter products — it had a long shelf life and provided valuable vitamins. The combination of sauerkraut with groats or mushrooms (here, oyster mushrooms) is a classic of the local cuisine.

Best for

zimowy obiad świąteczny stół w regionalnym klimacie spotkanie rodzinne

Tips

🍽️ Serving

Serve the hot soup in shallow, wide bowls, placing the oyster mushrooms on top just before serving to keep them crispy. Whole grain bread or flatbreads pair well with the soup; for children, you can reduce the amount of caraway and vinegar.

🥡 Storage

Store the soup in the refrigerator for up to 3 days in an airtight container. Store the oyster mushrooms separately for up to 24 hours. When reheating, use low heat and optionally add 50-100 ml of water or broth to restore the consistency. The soup can also be frozen, but it's better to add the cream after thawing.

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