This recipe for sauerkraut soup is hearty, delicious and simple to make. All cooked in one pot and ready in just 30 minutes, this simple and warming soup is great served as a vegetarian or vegan main or side.
There are a plethora of recipes for sauerkraut soup originating from pretty much every Eastern European country. There are probably as many recipes as there are cooks, meaning that it’s a versatile recipe that you can adapt to whatever you have on hand in your fridge and will inevitably end up with a delicious soup!
I do especially love soups originating in Eastern Europe for their simplicity and heartiness. Nothing is more comforting than a couple of root vegetables simmered in a simply seasoned broth to make you fell better when you’re under the weather. Throw in a hearty grain like in this vegan mushroom barley soup or chickpeas like in this sauerkraut soup and you’re sure to have a formula to cure whatever ails you!
Now, although there are as many versions of sauerkraut soup as there are cooks, chickpeas are my own addition. Often this soup is made with kielbasa or some other kind of meat, but many recipes note that the meat is optional. I decided to use smoked paprika to get the smoky flavour of sausage and chickpeas to get a bit more of a hearty bite to the soup.
The one ingredient you can’t mess with or it would no longer be sauerkraut soup is the sauerkraut. Although fermented foods are gaining popularity as good for your gut (and they are), once you cook the sauerkraut in the soup it kills the probiotics, so don’t eat this soup for that – eat it to enjoy the taste (it’s yummy)!
In any case I recommend making your own homemade sauerkraut. It’s so cheap, easy and you can drastically reduce the salt content over store-bought sauerkrauts. Furthermore, you can ferment it just as long as you like if you prefer milder or stronger sauerkraut. It’s also fun to use a purple cabbage like I did for this vegan pierogi recipe.
So once you’ve got your sauerkraut, root veggies and beans, simply throw it all in a pot and let it simmer away until the veggies are tender. Serve it piping hot in the winter or lukewarm in the summer along with crusty bread and a green salad for a delicious and filling vegan meal!
- 1 medium onion, diced
- 2 bay leaves
- 1 teaspoon smoked paprika
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 4 cups (1 litre) vegetable stock
- 2 cups (480 ml) water
- 2 cups (350 grams) cooked chickpeas (optional)
- 2 cups (280 grams) sauerkraut (you can rinse it if you want, I didn’t)
- Salt and pepper, to taste
- Chives or parsley or green onion, to garnish (optional)
- Heat a pot over medium-high heat and add the onion and a splash of the vegetable stock. Sautee until the onions are soft. Add the bay leaves and the smoked paprika and stir constantly for about 30 seconds to release the flavours.
- Add the carrots, potatoes, stock, water, chickpeas and sauerkraut and bring to a boil. Reduce the heat to medium-low and partially cover. Simmer until the potatoes and carrots are tender – 15 to 20 minutes.
- Taste and add salt and pepper (how much will depend on how salty your sauerkraut is to begin with). Serve and garnish with a green herb, if desired.
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Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 268 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 1400mg Carbohydrates: 52g Fiber: 12g Sugar: 10g Protein: 12g
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