Shchi Soup with saffron milk cap mushrooms, sauerkraut and smoked chicken

Serves 8

8 cups chicken stock
¼ cup extra virgin olive oil
1 onion, diced
¼ cup saffron milk cap mushrooms (or pine mushrooms), sliced (provedores)
3 medium potatoes, peeled and cubed
2 cups sauerkraut, well strained
1 cup cabbage, thinly shredded
2 carrots, julienned
2 smoked chicken breasts, sliced
Dill sprigs for garnish


1. In a large pot add the extra-virgin olive oil and sauté the onions on a medium heat until soft but not coloured.

2. Add sliced mushrooms and continue to sauté until lightly cooked.

3. Add potato, sauerkraut, cabbage and carrots to the pot and stir through.

4. Add the chicken stock and sliced chicken breast, then bring to the boil, reduce heat to a simmer and cook until potatoes are tender.

To serve

Serve in a wide-brim bowl and garnish with more sauerkraut, julienne carrots and sprigs of dill.

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