SERVES 4 to 6 from Sundays at the Moosewood
• 1 med potato, diced
• 1 c diced onions
• 1 tsp sweet Hungarian paprika
• 2 tbs vegetable oil
• 2 garlic cloves, minced
• 1/4 tsp ground fennel seeds
• 1 bay leaf
• 1 carrot, diced
• 1 sm parsnip, diced
• 1 celery stalk, chopped
• 2 tbs whole wheat pastry flour or -unbleached white flour
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbs cider vinegar
• 5 c vegetable stock, heated
• 1/2 c sauerkraut
• sour cream (optional)
• minced chives (optional)
How to make the soup:
Simmer potato in salted water until tender but firm. Drain and set aside, covered.
Saute the onions and paprika in the oil, add the garlic and saute for a few minutes more.
Mix in the fennel, bay leaf, carrots, parsnips, and celery, saute for 5 minutes, stirring.
Sift the flour into the vegetables and simmer on low heat for a few minutes, stirring.
Add the salt, black pepper, vinegar, and vegetable stock.
Simmer for 10 minutes then stir in the potatoes and sauerkraut.
Garnish each bowl with sour cream or chives, serve with black bread or marbled rye.