Cabbage Sauerkraut Potato Soup Recipe
Posted on 10th of November, 2010 by Lévana
I look for every excuse to use the humble cabbage. 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 soup.
The addition of the fermented sauerkraut makes it a wonderfully healthy choice, 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!
Creaming this 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!
Cabbage Sauerkraut Potato Soup
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
1 bunch dill, fronds and stems
1 medium head cabbage, cut into large 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
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. Makes a dozen ample servings.