A Delciously Tasty Vegetarian Sauerkraut Soup Recipe
When you grow up in a Polish household, like I did, you’ll learn all about sauerkraut, whether you want to or not. Here’s a quick kraut lesson.
Sauerkraut is raw cabbage that’s been chopped up and fermented. When the cabbage is placed in a brine (salt), it releases good bacteria from its surface. That, in turn, develops into lactic acid, which will, over the course of 3-4 days, give you some fresh sauerkraut.
We promise that once you make your own, you’ll never go back to store bought. Sauerkraut is also a great source of fiber and helps to promote digestive health, much the same as yogurt does. So what are ways we can use this fermented veggie, other than slinging some on a hotdog?
In Eastern Europe, sauerkraut is a staple. It’s plentiful, cheap, and tasty. People put it in their pierogies, mixed in with pork or beef dishes, stews, and even soup.
Sauerkraut soup is warming, filling, and guaranteed delish. There are many variations, the one we’re presenting is a vegetarian version that’s sure to delight your belly and tantalize your taste buds.
A Deliciously Tasty Vegetarian Sauerkraut Soup Recipe
Ingredients
- 10 ounces of sauerkraut, chopped
- 1 medium carrot, peeled and diced
- 1 pound of potatoes, peeled and sliced
- 1 celery stalk, chopped
- 1/2 of a leek sliced
- 1 onion, chopped
- 1 bay leaf
- 1/3 of a teaspoon of all spice powder
- 3 tablespoons of vegetable oil
- 6 cups of vegetable or chicken broth
- salt and pepper to taste
Directions
- In a large pot, heat up the oil, add in the onion and bay leaf and sauté over a medium heat for about 3 minutes.
- Add the sauerkraut, mix well and continue to sauté for another minute. Then add half the stock, cover, and bring to a boil. Lower the heat and simmer for 20 minutes, stirring occasionally.
- Add the rest of the ingredients, cover, and bring to a boil. Then lower the heat and let the soup simmer for about 50 minutes or until the carrots and potatoes are tender.
Tips
- Try to buy fresh sauerkraut from a Polish deli or market. It should be yellow, not gray. It’s a totally different flavor from canned sauerkraut. Better yet, make your own. It’s super easy and delicious. We’ve added the recipe at the end of the article.
- Wait until the soup is ready to add the salt. Give it a taste before. It may be salty enough for the sauerkraut, but it’s up to you.
- If you want to give your soup a bit more kick, you can add in some smoked paprika and cayenne.
Nutritional Information
- calories: 97
- carbohydrates: 15 grams
- protein: 2 grams
- fat: 4 grams
- sodium: 956 milligrams
- potasium: 391 milligrams
- fiber: 3 grams
- sugar: 3 grams
- calcium: 41 milligrams
- iron: 3 milligrams
How Long Does Vegetarian Sauerkraut Soup Last?
Your sauerkraut soup will last for 3 days in the refrigerator. Just make sure to store it in an airtight container. In the freezer, sauerkraut soup will last up to 3 months.
You might want to consider splitting it into small single-sized servings. Always remember, never freeze soup while it’s still hot. Wait for it to cool to room temperature.
What Are Some Delicious Sauerkraut Dishes?
If you’re a fan, there’s a ton of ways to incorporate sauerkraut into your life. Here are a few delicious dishes that put the fermented veggie front and center.
1. Creamy Reuben Casserole
A delightful mix of corned beef, sauerkraut, and other veggies makes for a hearty meal any time of the year.
2. Corned Beef Sandwich
A classic sandwich with corned beef, sauerkraut, and some deli mustard. Makes for a great side to your vegetarian sauerkraut soup.
3. Polish Casserole
Penne pasta, kielbasa, cream of mushroom soup, and sauerkraut come together to create an inexpensive and delicious meal.
4. German Meatballs
This dish is made with pork meatballs covered with a cream gravy and tomatoes placed on a bed of sauerkraut.
5. Pork Chops With Sauerkraut
A classic meal that combines juicy pork chops and sauerkraut. Top it with some homemade apple sauce for a divine dinner.
Are There Any Other Polish Soups I Should Try?
Soup is a common meal in Poland, as well as the rest of Eastern Europe. Historically, it was made with whatever was on hand, or in season. So, there’s an endless number of recipes from this region. Here are a few.
1. Krupnik
This barley soup is made with pork and charred onions.
2. Ogorkowa
A dill pickle soup that’s made with pickled cucumbers, potatoes, and, of course, dill seasoning.
3. Zupa Ziemniaczana
A tasty potato soup made with carrots and dill. Add in beef or pork if you like.
4. Grzybowa
A wild mushroom soup that is traditionally served on holidays after families go mushrooming (mushroom picking).
5. Chlodnik
This cold beet root soup is refreshing during those hot summer days.
How Can I Make My Own Sauerkraut?
As we promised earlier, here is the quick and easy way to make your very own sauerkraut. Prep time is only about 15 minutes. Then it’s just a matter of waiting for it to ferment. You’ll need:
- 1 medium cabbage
- 1-1/2 tablespoons of kosher salt
- 1 tablespoon of caraway seeds
- A few mason or jelly jars with lids
- cheesecloth
- rubber bands
- large bowl
- clean pebbles or small rocks
Wash your cabbage, then slice it into ribbons. Place it into the bowl and add the salt and caraway. Squeeze and knead the cabbage for about 10 minutes.
Then start packing the mixture into the jars. Add the pebbles on top of the cabbage to weigh it down. Cover with the cheese cloth and wrap the rubber band around it. Store in a dark, cool place for about 24 hours.
After a day, go back and push the fermenting mixture down into the jars. Do this every few hours until it’s submerged in the brine. Make sure you cover it back up each time.
Once it’s well into the brine store for 3 to 10 days. The longer the jars sit, the stronger the sauerkraut will be. Once it’s to your liking, seal the jars with the lids. Your homemade kraut will last up to 6 months.
