My Sauerkraut soup stars cabbage in two forms: Fresh, and Fermented.
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, and 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 love 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 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.
- 1/3 cup olive oil
- 2 pouches Levana Nourishments Garden Vegetable
- 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
- 1 small head cabbage, cut into large chunks
- 1 4-cup jar natural sauerkraut, liquid and all
- 3 cups canned crushed tomatoes
- 3 tablespoons paprika
- 8 cups water
- 3 tablespoons caraway seeds
- salt and pepper to taste
Bring all but two last ingredients to a boil. Reduce the flame to medium and cook, covered, 20 minutes. Stir in the caraway seeds and the pepper and cook another 10 minutes. Cream with an immersion blender until smooth. Adjust the texture and seasonings. Serve hot. Makes 8 servings.