Peasant's Schi (Sauerkraut Soup)

Sauerkraut is basically fermented cabbage - think kimchi, only sour (instead of spicy) and vegan by default. Commonly used in Eastern and Central European cuisine, it can be found in German/Russian-style delis (and perhaps some well-stocked supermarkets). It is also used in a Russian soup called schi. Schi soup is one of the most popular soups in Russian (along with borsch), and there are as many different recipes/versions of it as there are households.

That said, there are a few basic components: cabbage or sauerkraut, meat (or, less commonly, mushrooms), and herbs such as dill or parsley, etc. Carrots and onions also make it into this soup often. The following is my vegan version of it, which is a more or less realistic take on what Russian peasants would've eaten when meat was less readily available.

Peasant's Schi

1 cup brown button mushrooms, thoroughly rinsed
1 medium yellow onion, chopped
1/3 red bell pepper, sliced
3 tablespoons vinegar
1 cup lukewarm water
1 tablespoon & 2 teaspoons olive oil, seperated
1lb sauerkraut
1 small carrot, peeled
3 small-medium potatoes, peeled
5 cups "chicken" or "beef" broth
Handful of fresh dill, chopped
1.5 tablespoons lemon juice (juice of 1/2 lemon)
Cilantro as garnish (optional)
Vegan sour cream (optional)

1. Combined the thoroughly rinsed mushrooms, bell pepper slices, half of the onion (chopped), 1 tablespoon of the olive oil, 1 cup water & vinegar in a bowl or jar and keep in your fridge to marinate, preferably overnight or at least until the mushrooms are very soft and slippery.

2. Put the sauerkraut, carrot, and potatoes in a shredder and shred slightly until the mixture is chunky but the vegetable pieces are very small.

3. In a deep pot, heat up the remaining 2 teaspoons of oil and add the 1/2 remaining chopped onion and chopped dill. Let heat for a minute, stirring slightly, then turn the heat down to medium-low. Add the broth and shredded vegetable mixture from step #2. After a minute, turn the heat back up to high until it boils.

4. Turn the heat down to medium-low and add the lemon juice. Cut the marinated mushrooms into tiny pieces and add to the soup along with the rest of the marinade. Allow to simmer on ~medium heat for about 15-20 minutes. Serve warm with cilantro and vegan sour cream, if desired.

Makes 5-6 servings.