Rosie Kellet’s Salt and vinegar potato soup
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
SERVES 6 – 8
- 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
1. 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.
2. 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.
3. Cook the onions for at least 20 minutes and anywhere up to 40 minutes, so they get jammy and caramelised.
4. Remove a quarter of the onions from the pan and reserve them for topping later.
5. 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.
6. Continue to simmer for 15 minutes, to allow some of the liquid to reduce and thicken.
7. Stir in all the chopped dill and half the sauerkraut.
8. 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.
