My Cabbage Sauerkraut Soup: Double cabbage treat.
I look for every excuse to use the humble cabbage, like in this cabbage sauerkraut soup. Talk about gastronomie sans argent, with nutrition worth its weight in gold.
Cabbage and caraway have a natural affinity.
They team up with the potatoes to produce this delightfully funky cabbage soup.
The addition of the fermented sauerkraut in this cabbage sauerkraut soup makes it a wonderfully healthy choice.
Spreading the cabbage flavor thicker still, and adds such intense flavor that the addition of any meat product becomes virtually superfluous. I hope you always welcome, as I do, a delicious vegetarian soup!
I love this cabbage sauerkraut soup nice and chunky, and the clear broth is delightful.
However, when kids are involved, I will cream it with an immersion blender.
Creaming this cabbage sauerkraut soup is an innocent trick I use to get kids to eat it: while they might discard the ingredients they can spot in the soup, they will greatly appreciate the sum total of all these “controversial” and totally undetected ingredients: Trust me: Tried and true!
If a very low carb soup is what you are after, no problem substituting celery root for the potatoes.
- 12 cups (3 quarts) water
- 1/3 cup olive oil
- 2 large potatoes, peeled and cut into large chunks (low carb cabbage soup: substitute 1 large head of celery root)
- 1 bunch dill, fronds and stems, chopped
- 1 medium head cabbage, cut into chunks
- 1 4-cup jar natural sauerkraut, liquid and all
- 4 cups canned crushed tomatoes
- 2 pouches Levana Nourishments Garden Vegetable
- 3 tablespoons paprika
- Salt to taste
- 3 tablespoons caraway seeds
- Pepper to taste
Heat the oil in wide soup pot.
Bring all ingredients to a boil. Reduce the flame to medium and cook, covered, 1 hour. Leave the soup chunky, or cream it with an immersion.
Adjust the texture and seasonings.