Yield: 1 Servings
|1 medium||Potato, diced|
|1 cup||Diced onions|
|1 teaspoon||Sweet Hungarian paprika|
|2 tablespoons||Vegetable oil|
|2 \N||Garlic cloves, minced or pressed|
|¼ teaspoon||Ground fennel seeds|
|1 \N||Bay leaf|
|1 \N||Carrot, diced|
|1 small||Parsnip, diced|
|1 \N||Celery stalk, chopped|
|2 tablespoons||Whole wheat pastry flour or unbleached white flour|
|½ teaspoon||Freshly ground black pepper|
|2 tablespoons||Cider vinegar|
|5 cups||Vegetable stock, heated|
|\N \N||Sour cream (optional)|
|\N \N||Minced chives (optional)|
(from Sundays at the Moosewood) Simmer potato in salted water until tender but firm. Drain and set aside, covered.
Saute the onions and paprika in the oil, add the garlic and saute for a few minues more. Mix in the fennel, bay leaf, carrots, parsnips and celery, saute for 5 minutes, stirring.
Sift the flour ino the vegetables and simmer on low heat for a few minutes, stirring. Add the salt, black pepper, vinegar and vegetable stock. Simmer for 10 minutes then stir in the potatoes and sauerkraut.
GArnish each bowl with sour cream or chves, serve with black braed or marbled rye. Posted to EAT-L Digest 07 Apr 97 by Tania Hewes <taniah@...> on Apr 8, 1997