Dinner for 8

Sauerkraut Soup

Name: Sauerkraut Soup
Total time: 65 min
Yield: 8 servings
Cuisine: German
Ingredients: 2 L vegetable broth; 3 cups drained sauerkraut; 1 cup sauerkraut brine; 230 g button mushroom; 4 green serrano chiles; 2 green bell peppers; 2 sweet white onions; 60 g apple wedges; 225 g russet potato; 2 large tomatoes; 12 cloves garlic; 5 tbsp hot paprika; 10 dried chipotle; 1 tbsp caraway seeds; 2 bay leaves; 2 tbsp kosher salt; sour cream (optional); freshly group black pepper

Sauerkraut, mushrooms, peppers, tomatoes, potatoes, garlic, and spices simmer in vegetable broth for a hearty soup.

$3.48per serving $$

65 minstart to table

8servings

German Vegetarian Family Lunches Dinners Cold-weather comfort Winter

Ingredients

2 L vegetable broth
3 cups drained sauerkraut
1 cup sauerkraut brine
230 g button mushroom
4 green serrano chiles
2 green bell peppers
2 sweet white onions
60 g apple wedges
225 g russet potato
2 large tomatoes
12 cloves garlic
5 tbsp hot paprika
10 dried chipotle
1 tbsp caraway seeds
2 bay leaves
2 tbsp kosher salt
sour cream (optional)
freshly group black pepper

Steps

Heat a large soup pot over medium heat, add the onions, bell peppers, serranos, mushrooms, and garlic, and cook for 8 minutes.
Stir in the paprika, chipotle peppers, caraway seeds, bay leaves, and black pepper, and cook for 2 minutes.
Add the broth, sauerkraut, brine, apple, potato, tomatoes, and salt, then bring the soup to a boil.
Reduce the heat and simmer uncovered for 45 minutes, until the potatoes and vegetables are tender.
Remove the bay leaves, taste, and adjust the salt and pepper.