Mushroom soup with choucroute and ham
4 servings
90 minutes
Mushroom soup with sauerkraut and ham is a refined dish of European cuisine that harmoniously combines rich aromas and flavors. Its origins trace back to the traditions of Alpine and German gastronomy, where sauerkraut plays a key role. This soup has a light tanginess complemented by the delicate saltiness of the ham and the earthy aroma of mushrooms. Barley adds nourishment and textural depth to the dish. It is perfect for cold days when you want something hearty and aromatic to warm you up. Served hot, often with rustic bread that beautifully enhances its complex flavor. This soup is an excellent choice for lovers of rich, layered flavor compositions and authentic European recipes.
1
Heat vegetable oil in a pot and add finely chopped onion. Sauté until soft for 5-7 minutes, then add minced garlic and cook for another minute.
- Onion: 1 head
- Vegetable oil: 1 tablespoon
- Garlic: 2 cloves
2
Add thinly sliced mushrooms and cook until all the liquid evaporates.
- Fresh mushrooms: 250 g
3
Add 2 cups of finely chopped ham, sauerkraut, broth, barley, bay leaves, salt, and pepper. Bring to a boil, reduce heat, cover, and cook until the barley is tender, about 30-45 minutes.
- Ham: 300 g
- Choucroute (Alsatian sauerkraut): 300 g
- Pearl barley: 0.3 glass
- Beef stock: 4 glasss
- Bay leaf: 2 pieces
- Salt: to taste
- Freshly ground black pepper: to taste