Sauerkraut with Soy Chunks (Segedin)

Main Ingredients Instructions

1. First, let's get those soy chunks ready. Pop them in a pot with the vegetable broth and bring to a simmer. Let them cook for about 15 minutes or until they're nice and tender - give one a squeeze, it should be soft all the way through.
2. While the soy chunks are cooking, dice your onion and heat the olive oil in a large pot or Dutch oven.
3. Toss those onions into the pot and let them start getting friendly with the oil. Meanwhile, peel and slice your carrots.
4. Add the carrots to your softened onions and let them sauté together for about 10 minutes until the carrots start to soften.
5. Here's a pro tip: Give your sauerkraut a little taste test. If it's too sour for your liking, you can give it a quick rinse - but don't go overboard, we want to keep some of that tangy goodness!
6. Drain your soy chunks but don't throw away that broth - save about 200ml for later. It's full of flavor!
7. Now for the fun part - add your sauerkraut and soy chunks to the pot with the carrots and onions.
8. Throw in everything else - the bay leaves, salt, garlic powder, onion powder, tomato puree, and that reserved 100ml of broth we saved earlier.
9. Let everything simmer together for 20-30 minutes (add more broth if needed). You want the sauerkraut to be soft but still have a bit of bite to it - nobody likes mushy sauerkraut!
10. Traditionally, this dish is served hot over a big scoop of creamy mashed potatoes - they're perfect for soaking up all that delicious sauce!
11. You can keep any leftovers in an airtight container in the fridge for up to 5 days. The flavor actually gets even better the next day!
12. When reheating, add a splash of water or broth if needed, as the sauerkraut tends to soak up the liquid as it sits.