Thursday, November 15, 2007

Armenian Sauerkraut Soup

Just continuing with the A's of the Whirled Soup Alphabet here...

This delicious brew is based on the traditional Armenian soup called khrchik. It's very simple to make, and full of great nutrients (like enzymes) if you (1)use traditionally-made sauerkraut that is 'cultured naturally' and not just some jumped-up vinegar cabbage and (2)reserve at least half of the sauerkraut-- don't cook it-- and whirl it into the rest of the soup before serving.

 You can add some tomatoes if you like, and kasha instead of quinoa is probably a little more authentic. I've made some innovations for our family's palate, and you are free to make your own!

 If you watch the video above made by a young person of his Armenian grandmother baking and gardening, you could likely replicate the delicious ghatta (like perogies) that she is making. I'm just making up some wholewheat (frozen dough) for an accompaniment to our soup. Enjoy!

Like Khtchik

  • 1 Onion, chopped
  • 3 T. Virgin Coconut Oil
  • 750 g/1 1/2 # of Sauerkraut
  • 8 C. Mushroom stock
  • 1 tsp. Celtic Sea Salt (or to taste)
  • 1/2 C. Quinoa
  • Shake of Cayenne or Paprika over top at serving time

    **Saute the Onion in a large soup pot
    **Add in 1/2 the Sauerkraut (reserve the remaining 1/2)
    **Add in Mushroom Stock, Celtic Sea Salt and Quinoa**Simmer, covered, for about 30 minutes
    **Pour 1/2 of soup in Vita-Mix cannister with the remaining 1/2 of Sauerkraut
    **Securely position the three-part lid. Begin to whirl first on Lowest Variable setting and increase to Highest Variable setting. When smooth, pour back in with the other soup and stir to combine.
    **Add a dash of Cayenne or Paprika to tureen or bowls at serving time
  • If you are looking for other delicious soup recipes containing CABBAGE, here you go:
    Potato-Cabbage Soup for St. Patrick's Day
    Parsnip-Cabbage Soup

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