Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Sauerkraut soup is a German and Eastern European classic. It often is made with meat, but for our vegetarian version, we lean on mushrooms—both fresh cremini and dried porcini—to provide savory depth. Crushing the caraway seeds helps them fully release their flavor into the broth. Either pulse them in an electric spice grinder or bash them with a mortar with pestle. Serve with hearty brown bread smeared with butter.
cup grapeseed or other neutral oil
ounces cremini mushrooms, trimmed and thinly sliced
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT