It’s one of the most delicious soups – and perfect for cooler weather.
It’s tangy and hearty and brothy and yummy!
Here’s how to do it:
Get yourself a jar of sauerkraut, dump it in a colander or sieve and rinse two or three times with tap water. Place the rinsed sauerkraut in a pot and add enough water to cover all of the ‘kraut. Keep a little bit of the ‘kraut juice for later – trust me.
Bring to a boil, reduce heat to a simmer, and cover with a lid for about 20minutes.
In the meantime, dice onion, carrots, and celery.
Heat up a bit of oil in a big pot. Add all of the veggies and cook over medium heat until softened – about 4-5 minutes.
Dice one large potato or a bunch of small ones. I still have a few from the garden so I used those. Add your potatoes to the pot and mix in.
Sidenote: I almost never peel my carrots or potatoes, unless there’s something funny about them (like my little guys from the garden – they had some funky lumps and bumps so I took those off)
Next, add your spices. I add paprika, pepper, whole bay leaves, celery seed, cumin, dill, and whatever else is tickling my fancy at the moment. Then I add my secret weapons – veggie better than bouillon and vegan Worcestershire. Add about 8-10 cups of water let simmer for about 15 minutes, and you’ve almost got yourself a soup!
Now that your soup’s boiled and the ‘kraut’s boiled you’re ready to bring these two lovers together.
Strain the ‘kraut then put it into the soup. Bring to a boil again and let simmer for at least 5 minutes to let the flavours collide. At this point, taste the soup and adjust – add some of the reserved kraut juice if it’s not tangy enough, add a bit more bouillon if it needs more depth, add some more pepper if it needs a kick!
And you’re done! Enjoy!