Valaam Cabbage Soup
Soups • Russian
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 20 oz
- Porcini Mushrooms 5 oz
- Water 1½ l
- Onion 10 oz
- Butter 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 210°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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