Cabbage Sauerkraut Soup Recipe
My Cabbage Sauerkraut soup makes double use of cabbage.
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 sauerkraut:
Pungent and spicy, it 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 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!
Low carb soup:
If this is what you are after, no problem substituting celery root for the potatoes. It will be just as delicious.
Ingredients
- 1/3 cup olive oil
- 2 medium onions, quartered
- 2 large leeks, white part and the soft green parts, sliced thin
- 6 large cloves garlic
- 3 ribs celery, peeled and cut in chunks
- 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 medium head cabbage, cut into chunks
- 1 4-cup jar natural sauerkraut, liquid and all
- 4 cups canned crushed tomatoes
- 3 tablespoons paprika
- Salt to taste
- 12 cups (3 quarts) water
- 3 tablespoons caraway seeds
- Pepper to taste
Instructions
Heat the oil in wide soup pot. In a food processor, coarsely chop onions, leeks, garlic, celery and add to the hot oil. Sauté until translucent. Add all remaining ingredients except caraway seeds and the pepper, and bring to a boil. Reduce the flame to medium and cook, covered, 1 hour. Add 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.
Dear Levana,
I love your email recipes, and have made them all.
They are invariably delicious and a big hit with my family. Thanks.
Annette
I’m glad! Now try this cabbage soup: It’s a keeper! Love to all
Cabbage-Potato Soup great recipe, Wather too warm now to try this, good recipe for Peasch without the caraway seeds.
Will let you know.
Thanks
Hi Ruth, I beg to differ with you. This is perfect soup weather, and I mean ALL SOUPS. Try making it soon, way before Pessach: You will love it!!!!