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The Whole Foods Kosher kitchen

Cabbage Sauerkraut Soup Recipe

Posted on 10th of November, 2010 by Lévana

Cabbage Sauerkraut Potato 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 the fermented sauerkraut in this cabbage sauerkraut soup 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!

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 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 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, Low Carb Soup Recipes, Natural Foods Recipes, Pareve Recipes, Recipes, Sauerkraut Recipes, Soup Recipes, Vegetarian Recipes, Vegetarian Soup 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!!!!