Ingredients

The following ingredients have 5 Servings
  • 2 cups Dried Porcini Mushrooms ((20g/0.7ounces))
  • 1 Medium Onion
  • 2 tbsp Sunflower Oil
  • 5 ounces Chorizo ((150g))
  • 2 tbsp Paprika
  • 1 lb Sauerkraut ((450g))
  • ½ tbsp Salt
  • ¼ tsp Black Pepper
  • 2 Bay Leaves
  • Vegetable Stock Cube (See note 5)
  • Sour Cream

Instruction

  • Place the dried mushrooms into a soup bowl (or a sauce pan) and pour about a cup (250ml) of boiling over. Cover this with a plate (lid) and let it sit for 10-15 minutes until they turn soft.
  • Meanwhile: Peel and finely chop the onion. Sauté with little oil in a large pot (medium-low heat).
  • Add sliced chorizo and cook for about 5 minutes. Stir in paprika. Add drained sauerkraut (keep the juice for later), drained mushrooms, salt, pepper and bay leaves. Pour in about 5 cups of water (1.2 liter) and give everything a good mix.
  • Cover with a lid and bring it to a boil (on high heat). Crumble in vegetable stock cube(s) and stir. Reduce the heat to low and simmer (covered) for 20 minutes. Taste it and add more salt if needed.
  • Optional: Top with sour cream (this can also be stirred into the soup before serving).