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Wild Rice and Sauerkraut Soup
DOWNLOAD RECIPE
The ebony grain of wild rice, which is cultivated in Hungary, really enhances the flavor of this sauerkraut soup. Recipe is from The Splendid Grain by Rebecca Wood. Serves 4 to 6.
  • 1 tbsp. chili-flavored sesame oil
  • 1 leek, well washed and chopped
  • 1 clove garlic, minced
  • 1 stalk celery with leaves, chopped
  • 1 cup steamed wild rice (see back side to prepare)
  • 6 cups vegetable stock
  • 1 cup chopped sauerkraut, drained
  • 2 tbsp. sucanat or light brown sugar
  • 1 large organic egg
  • 2 tbsp. minced fresh dill
  • sea salt and freshly ground black pepper, to taste
  • soy sauce, to taste
1. Heat oil in a medium saucepan over medium heat. Add the leek and garlic and saute for 5 minutes. Add the celery and saute for about 3 minutes, or unti it softens. Do not brown. Add the rice and saute for 2 minutes. Add the stock, sauerkraut, sucanat, soy sauce, salt, and pepper and simmer for 15 minutes. Remove from the heat.

2. Break the egg into a small bowl. Using half of the egg shell as a measuring unit, fill it with water and mix with the egg. While stirring constantly, slowly stir the egg mixture into the hot soup. Taste and adjust seasonings. Garnish with dill and serve hot.

 
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