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1
Soak the beans for 12 hours in water to cover by 4 inches.
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2
Refrigerate so they do not ferment.
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3
Or pour boiling water over the beans to cover by 3 inches, and allow to stand for at least 1 hour, or until the beans swell to twice their size.
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4
Drain well.
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5
Omit this step if using canned beans.
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6
Place the beans, bay leaves and 2 & 1/2 quarts cold water in a soup pot over high heat.
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7
Bring to a boil, reduce the heat to low and cook for 30 minutes.
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8
Add the potatoes, and continue cooking for 30 minutes more.
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9
Remove the bay leaves, and discard them.
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10
Mash the beans and potatoes well with a potato masher.
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11
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat.
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12
Saute the onions for 10 minutes, or until golden brown.
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13
Add the garlic, and saute for about 5 minutes more, or until golden brown.
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14
Scrape the onion-garlic mixture into the soup pot, and continue cooking.
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15
Wipe out the skillet, add 1 tablespoon olive oil and heat over medium heat.
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16
Add the sauerkraut, paprika and caraway seeds.
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17
Stir until well combined, and cook until heated through, for about 5 minutes.
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18
Add the mixture to the soup pot.
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19
Wipe out the skillet, add the remaining 1 tablespoon olive oil and heat over medium-high heat.
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20
Add the mushrooms, and saute until the mushroom juices evaporate, for about 5 minutes.
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21
Add the vinegar and parsley, and stir to combine.
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22
Scrape the mushrooms into the soup pot.
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23
Cook the soup for 15 minutes more over medium-low heat, and thin to a souplike consistency with some vegetable stock, if needed, before serving.
