Tonight’s Sunday Supper Soundtrack: The Irish Tenors, “Heritage”
I studied in Russia for a year when in college, and the highlight of my day was almost always dinner with my host mother. I was vegetarian then, not vegan, but still, my host mom always went out of her way to make amazing meals for me, which always included a delicious soup to start. One of the soups she made often was mushroom and sauerkraut soup, or shchi. So when I found this recipe on Post Punk Kitchen, I knew I had to check it out!
I was pleasantly surprised by how easy it was! Soups are not one of my strong suits in the kitchen, so I was excited that this recipe mostly amounted to “saute the vegetables, toss everything in the pan, simmer until everything’s cooked.” I didn’t have quite 6 cups of vegetable broth, so I used about 5, and I used potatoes rather than parsnips, but otherwise I prepared the recipe as directed.
When I had shchi in Russia, it was always with copious amounts of sour cream, but lacking any vegan sour cream I just sprinkled it with some dill and served with dinner rolls, which I found eminently satisfactory.
Verdict: Minimal active time, only dirties one pot, extremely tasty and will no doubt be even better the next day--definitely worth it!
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