Valaam Cabbage Soup
⏳ Time
2 hours 15 minutes + 10 hours
🥕 Ingredients
5
🍽️ Servings
6
Description
An ancient monastery recipe, shared with us by Chef James Smith, who has slightly adapted it for modern tastes. Of course, the long process of cooking fermented cabbage in a gently warmed oven is nothing but a simulation of slow cooking in a cooling Russian stove. Thoroughly stewed in a pot, the cabbage caramelizes, giving the soup a sweet rather than sour taste, which is further emphasized by the addition of porcini mushrooms. Remember the words of the classic author: 'The sweet aroma of the soup wafted from the oven — of overcooked cabbage, beef, and bay leaves.' Indeed — sweet.
Ingredients
- Sauerkraut - 17.6 oz
- Porcini Mushrooms - 5.3 oz
- Water - 1½ l
- Onion - 10.6 oz
- Butter - 3.5 oz
Step by Step guide
Step 1
Place the sauerkraut in a clay pot (or cast iron cauldron), tightly cover it with foil, and put it in the oven. Slow-cook for at least 8 hours at 212°F. Ideally, for a full day.
Step 2
Meanwhile, pour boiling water over the mushrooms and let them sit for an hour.
Step 3
Slice the onion into thin strips and sauté it in butter.
Step 4
After the cabbage has simmered, pour in the broth from the mushrooms. Then add the sautéed onions and cook on low heat for one hour.
Step 5
Slice the mushrooms into thin strips, add them to the soup, and cook for another hour.
Step 6
After tasting, add salt and sugar to taste.
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