Today we bring you a recipe for sauerkraut soup. You will need one head of pickled cabbage of approximately 2 kgs, two to three medium-sized carrots and several tablespoons of tomato paste. The recipe is easy, although it requires several hours to prepare.<\/p>\n
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First hold the cabbage in cold water for a while, and chop it roughly, then leave it to simmer over a low heat for two to three hours. Julienne the onions, then add them to the mix along with the sliced carrots. Optionally you can add two finely chopped parsnips. Add some tomato juice or two tablespoons of tomato paste. Leave to boil over a low heat for an additional hour.<\/p>\n
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Alternatively, you can try out a tasty fruit-based dish, made of prunes. You will need one kilogram of prunes, two onions, a cup of rice, sunflower oil and salt. Wash the plums in hot water, then leave to boil in cold water. When it reaches boiling point add the rice and the finely sliced onions.<\/p>\n
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Leave to boil over a low heat, and sprinkle some sunflower oil at the end, with salt and sugar to taste. If you want a great color, mash up separately a few boiled prunes, add them to the mix and stir. Serve hot, with pickled green tomatoes and cornichons. Enjoy! <\/p>\n
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After a long winter, Romanians are now hurrying to empty their stash of vegetables, such as potatoes and sauerkraut. Such is the case in Romanian Orthodox monasteries, where monks enjoy a variety of vegetarian, dairy-free dishes<\/p>\n","protected":false},"author":125,"featured_media":173697,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[45882,45883],"coauthors":[],"class_list":["post-173696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-monastic-dishes","tag-sauerkraut-soup"],"acf":[],"yoast_head":"\n