Sauerkraut Soup
Sauerkraut soup is a staple of German cuisine, but it's loved worldwide too. This hearty vegan version simmers tender vegetables and smoked tofu with tangy sauerkraut, ready in about 40 minutes.
Ingredients
- 3 sticks celery finely diced
- 1 onion finely diced
- 4 carrots thinly sliced
- 3 potatoes peeled and chopped into 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 hot, add the sliced tofu.
- Cook until golden and crispy on both sides. Transfer to a bowl and set aside.
- In the same pot, saute the finely diced celery and onion until the onion is translucent.
- Add the mushrooms, saute for 2 more minutes, then add a few tablespoons of the vegetable broth.
- Continue cooking. Add the carrots, potatoes, bay leaf, remaining broth and water. Bring to a boil.
- Reduce the 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, transfer about 1 cup of the soup to a blender, and blend until smooth.
- Pour it back into the pot, add the apple cider vinegar, and stir well.
- Add the tofu slices and serve with some fresh dill on top.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days; the flavor deepens overnight. Reheat gently and add a splash of water if it thickens. Garnish with fresh dill just before serving.