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As Rach explains it, she named this recipe "sauer" because sauerkraut is one of the main components. It’s a cross between a stew and a soup, what she used to call a "stoup" when she was little, and can include meat or be vegetarian. She admits the combination of ingredients might sound crazy, but says you need to trust her on this one: "It's delicious!"
For another great stew for dinner, check out Rach's Beef Stew with Dijon Mustard.
Follow package directions for pierogi and keep warm in low oven. I cook mine in batches in boiling salted water for 3 to 4 minutes or until they float, then drain and transfer to a large pan with a few tablespoons of butter and cook about 2 minutes per side until crisp.
Add a cup or two of water to a small pot and bring to a boil. Add mushrooms and let sit a few minutes to rehydrate.
Heat a large Dutch oven over medium-high heat, add olive oil, then carrots, parsnip, potatoes, onion, bay, salt and pepper, partially cover and soften 8 to 10 minutes. Add spices, seeds and paste, stir a minute, then add stock or broth, mushrooms with a bit of their liquid and sauerkraut and cook 7 to 8 minutes more at a low boil. Stir in mustard and herbs and serve in shallow bowls with pierogi and/or sausage and sour cream (if using) on top.