Kapusta (Gluten-Free Sauerkraut Soup)

Ingredients

• about 910 g Sauerkraut
• 8 cups Vegetable broth
• 1 medium Onion
• 1 large Carrot
• about 450 g Smoked sausage (gluten-free)
• 0.5 cup Dried mushrooms
• 2 each Bay leaves
• 4 each Allspice berries
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure about 910 g of sauerkraut and rinse it thoroughly under cold water to remove excess saltiness. Drain the sauerkraut well.
2. 2Place 0.5 cup of dried mushrooms in a bowl and cover them with warm water. Let them soak for 30 minutes. After soaking, drain the mushrooms, making sure to reserve the dark soaking liquid. Finely chop the soaked mushrooms.
3. 3Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add 2 tablespoons of olive oil.
4. 4Add the chopped medium onion and the chopped large carrot to the pot. Sauté them, stirring occasionally, for about 5 minutes, or until they begin to soften and become slightly translucent.
5. 5Add the rinsed and drained about 910 g of sauerkraut, the sliced about 450 g of gluten-free smoked sausage, the chopped 0.5 cup of dried mushrooms, 2 bay leaves, and 4 allspice berries to the pot. Pour in the reserved mushroom soaking liquid.
6. 6Pour in 8 cups of vegetable broth. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or up to 1.5 hours for a deeper flavor. The soup is ready when the flavors have melded and the sausage is tender.
7. 7Stir in 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste the soup and add more salt or pepper if needed. Before serving, carefully remove and discard the 2 bay leaves and 4 allspice berries.

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