Polish Sauerkraut Soup

Don’t judge!!!

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!

Finished kraut soup

Finished kraut soup