Christmas sauerkraut soup with mushrooms
Ingredients (serves 2)
- Sauerkraut 650g
- Boiled potatoes 500g
- Large carrot 1 pcs.
- Large parsley root 1 pcs.
- Onion 1 pcs.
- Tofu 1 pcs.
- Dried tomatoes
- in brine 1 packet (approx. 180g)
- Sundried tomatoes 6 pcs.
- Marinade from tomatoes 4 tbsp
- Soy sauce 2 tbsp
- Hot pepper 1/3 tsp
- Bay leaves 1/3 tsp
- Allspice 3 pcs.
- Cumin ½ tsp
- Water 1 l
Method:
- Finely dice onion and tofu.
- Chop up sauerkraut.
- Grate carrot and parsley.
- Pour oil marinade from the sun-dried tomatoes into the pot.
- Add the onion, carrot, parsley and cumin.
- Turn on the " stewing" cycle (70°C) on your Amica induction hob.
- Add the chopped sun-dried tomatoes, diced tofu, shredded sauerkraut and the rest of the spices - soy sauce, bay leaves, allspice and paprika.
- Pour water over it all and cook for another 5 minutes to glaze the sauerkraut.
- Add boiled and diced potatoes and dried mushrooms ( scalded beforehand).
- Turn on the "low heat" cooking cycle (90°C) on your Amica induction hob.
- Cook the entire dish for about 40 minutes, until all flavours have been well incorporated.
See other recipes for
FullSteam oven
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