Trieste-Style Bean and Sauerkraut Soup
SERVES 8
from Vegetarian Times
Called jota, this thick, hearty soup is perfect for warming body and soul during the first cold snap. The soup will taste even better after an overnight rest in the refrigerator. Reheat it gently. Don't neglect to rinse the sauerkraut well or the soup will taste too salty. I have not found the person who does not like this soup.
1.5 cups dried beans, such as borlotti, cranberry, romano or pinto beans (or 4.5 cups precooked or canned beans) –actually – just about any dried or canned bean that will hold its shape will do nicely
4 bay leaves
1 lb. potatoes, peeled and diced
3 Tbs. olive oil
1 and 1/2 cups diced yellow or red onions4 cloves garlic, minced
3/4 lb. sauerkraut, well rinsed – this is best if you have fresh rather than canned sauerkraut – either make it yourself or buy it in the refrigerated section of a good grocery
I Tbs. Hungarian sweet paprika
1/2 tsp. caraway seeds
4 oz. or more to taste of cremini or baby Portobello mushrooms, sliced – the mushrooms have the best texture for the soup if they have dried out a bit
2 tsp. red wine vinegar
1. Soak the beans for 12 hours in water to cover by 4 inches. Refrigerate so they do not ferment. Or pour boiling water over the beans to cover by 3 inches, and allow to stand for at le,ast I hour, or until the beans swell to tWice their size. Drain well. Omit this step if using canned beans.
2. Place the beans, bay leaves and 2.5 quarts cold water in a soup pot over high heat. Bring to a boil, reduce the heat to low and cook for 30 minutes. Add the potatoes, and continue cooking for 30 minutes more. Remove the bay leaves, and discard them. Mash the beans and potatoes well with a potato masher.
3. Meanwhile, heat I tablespoon olive oil in a skillet over medium heat. Saute the onions for 10 minutes, or until golden brown. Add the garlic, and saute for about 5 minutes more, or until golden brown. Scrape the onion-garlic mixture into the soup pot, and continue cooking.
4. Wipe out the skillet, add 1 tablespoon olive oil and heat over medium heat. Add the sauerkraut, paprika and caraway seeds. Stir until well combined, and cook until heated through, for about 5 minutes. Add the mixture to the soup pot.
5. Wipe out the skillet, add the remaining 1 tablespoon olive oil and heat over medium-high heat. Add. the mushrooms, and saute until the mushroom juices evaporate, for about 5 minutes. Add the vinegar and parsley, and stir to combine. Scrape the mushrooms into the soup pot.
6. Cook the soup for 15 minutes more over medium-low heat, and thin to a souplike consistency with some vegetable stock, if desired, before serving.
PER SERVING: ZSO CAL; llG PROT; 6G TOTAL FAT (IG SAT. FAT); 40G CARB; OMG CHOL; 120MG SOD; 12G FIBER;3G SUGARS
