Cabbage Sauerkraut Soup Recipe
Posted on 10th of November, 2010 by Lévana
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.