Czech sauerkraut soup with tempeh and one more dish…

Yep, I am back on track with my macro cooking after the ten day rice fast!! ­čÖé Feels sooooo good to be back in the kitchen preparing all the yummy food, and not just grains with grains, but also soups, beans, veggie meals and ummm, yeah, some dessert…once in a while ­čÖé

The traditional Czech sauerkraut soup is something I really love and sometimes I attempt to make a macro version. This time I decided to also record it for you ­čśÇ The original version calls for potatoes and sausage, but obviously I omit those without any negative side effects…

You will need:

1 medium to large onion

1 medium to large carrot

1 small or half of a bigger parsnip

about 300 g naturally fermented sauerkraut

caraway, salt, paprika powder, a few leaves or one twig of sage

mirin, ume plum vinegar, tamari

dark miso

about 1 tbsp brown rice flour

tempeh cut into small cubes

oil (optional)

First sautee onion chopped into halfmoons on a bit of water (I am limiting my oil intake, but feel free to use a little amount of oil of your choice)and to soften add a bigger pinch of salt . Stir while adding rice flour and more water if needed, to create a very light bechamel type of soup base. Then add a generous sprinkle of caraway and paprika powder (the soup should be light red in the end) and a twig with a few leaves of sage (dried or fresh), at the end of the cooking you can take the sage out if you used the tough twig or if you don┬┤t want the leaves floating in your soup. Add diced carrot and parsnip and drained sauerkraut (if you like it less strong, flush it a few times with water to get rid of the salt and acid). Cover veggies with water and let boil gently for at least half an hour. Add more water depending on desired soup thickness. Season to your liking with tamari, mirin, ume plum vinegar and diluted dark miso (I used a full tablespoon). Top with cubes of tempeh either dry-roasted on a pan or deep-fried in oil, and afterwards sprinkled with tamari (best is to buy a oil/vinegar spray).

The next day for lunch I had rice cooked in a pressure cooker together with amaranth (1:1 ratio), sprinkled with gomasio. I made a kinpira out of diagonally cut carrot, burdock root and parsnip, seasoned with tamari. And to add some lightness and yin I shortly sauteed chopped green beans and leek and made a sauce out of 1 teaspoon of white shiro miso, 1 teaspoon of lemon juice and 1 teaspoon of mirin ­čÖé

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Filed under Complete meals, Recipes, Soups, Tofu and tempeh dishes

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