Rosie Kellet's Salt And Vinegar Potato Soup
Cawl tatws halen a finegr Rosie Kellet
Rosie Kellet’s debut cook book is a celebration of food, friendship and community. Whether you’re feeding a family, in a flatshare, solo meal-prepping, or hosting a dinner party, Rosie shows us all how to create affordable, delicious recipes to nourish you and your loved ones, on a budget.
From Rosie: 'I don't always have the time to hand-make dumplings, but I often crave pierogi (plump little Polish dumplings), and when I do, I make this soup. It has all the flavours of a pierogi but takes a fraction of the time and is delivered in a warming broth that feels more appropriate for lunchtime.'
Photography by Benedikte Klüver for Square Peg publishing. You can find Rosie's new book here.
Ingredients
- 1kg baby potatoes
- 3 tbsp butter
- 1 tbsp olive oil
- 3 large white onions, diced
- 1 tsp sea salt
- ½ tsp ground black pepper
- 1 litre vegetable stock
- 1 tbsp white wine vinegar
- 1 medium bunch of dill, roughly chopped
- 200g sauerkraut
- 150ml sour cream
- 1 medium bunch of chives, finely chopped
Method
- Boil the potatoes in well-salted water until tender, around 20 minutes depending on the size of your potatoes. They are cooked when a knife slips easily through them.
- In a large heavy-bottomed pan over a medium heat, melt the butter with the olive oil and add the onions, salt and black pepper.
- Cook the onions for at least 20 minutes and anywhere up to 40 minutes, so they get jammy and caramelised.
- Remove a quarter of the onions from the pan and reserve them for topping later.
- Add the stock, vinegar and all the potatoes to the pan. With a potato masher, or the back of a wooden spoon, break up the potatoes to release some of their fluffy interior – this will help to thicken up the soup.
- Continue to simmer for 15 minutes, to allow some of the liquid to reduce and thicken.
- Stir in all the chopped dill and half the sauerkraut.
- Serve in bowls, topped with a dollop of sour cream, a sprinkle of chives, the rest of the sauerkraut, the reserved caramelised onions and more black pepper.
