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The Whole Foods Kosher kitchen

Cabbage Sauerkraut Potato Soup Recipe

Posted on 10th of November, 2010 by Lévana

Cabbage Sauerkraut Potato Soup Recipe

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.

Filed under: Cabbage recipes, Gluten Free Recipes, Kosher Food, Kosher Natural Foods, Kosher Recipes, Kosher Whole Foods Recipes, Natural Foods Recipes, Pareve Recipes, Soup Recipes, Vegetarian Recipes

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4 Questions

  1. Annette Kirschner, on Said:

    Dear Levana,
    I love your email recipes, and have made them all.
    They are invariably delicious and a big hit with my family. Thanks.

  2. Ruth, on Said:

    Cabbage-Potato Soup great recipe, Wather too warm now to try this, good recipe for Peasch without the caraway seeds.

    Will let you know.

    • Lévana, on Said:

      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!!!!