Sauerkraut Soup
Sauerkraut soup is staple soup recipe in the German cuisine, but it also also loved worldwide. Here's how to make a delicious and healthy sauerkraut soup.
Ingredients
- 3 sticks celery finely diced
- 1 onion finely diced
- 4 carrots thinly sliced
- 3 potatoes peeled and chopped in small cubes
- 2 cups mushrooms sliced
- 2 cups sauerkraut drained and rinsed
- 2 cups vegetable broth or water
- 8 cups water
- 2 tbsp apple cider vinegar
- 1 cup tofu smoked, sliced
- 2 Tbsp olive oil
- 1 bay leaf
- salt and pepper to taste
Instructions
- In a large pot over medium heat, add the olive oil. Once it's heated, add the sliced tofu.
- Cook until golden and crispy on both sides. Put it in a bowl and set aside.
- In the same pot, sautee the finely chopped celery and onion until the onion is translucent.
- Add the mushrooms, sautee for 2 more minutes and add a few tablespoons of the veggie broth.
- Continue cooking. Add carrots, potatoes, the bay leaf, broth and water. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until the vegetables are tender.
- Add the sauerkraut and cook for 5 more minutes.
- Remove the bay leaf and transfer about 1 cup of the soup to a blender and blend until smooth.
- Pour back into the pot, add the apple cider vinegar and stir well.
- Add tofu slices and serve with some fresh dill on top.