I found this recipe deep in my drafts! I had forgotten to post it from way back.
Mmm, sauerkraut. I think it’s my new favorite ingredient! I have always loved cabbage, raw, cooked, however, so I guess this makes sense. We had leftover sauerkraut from the vegetarian reuben sandwiches I made recently so I decided to make this hearty Polish style cabbage and sauerkraut soup. This recipe is adapted from these recipes on easteuropeanfood.about.com and A Family Feast.
I forgot the potatoes. I was sad but it was too late. I was also a little sad that we ran out of sour cream, because a dollop would have been delicious! While sometimes I’ll run out to the store for the perfect ingredient, I am very lazy this weekend. My husband’s out of town and I’m recovering from a cold, so I made a date with Downton Abbey and haven’t left the house! I did put the potatoes and sour cream in the recipe.
For the protein, I used leftover corned beef seitan that I made for veggie reubens and the leftover kidney beans that were in the seitan recipe. You could use anything like veggie sausages (I love Field Roast) or more kidney beans, or leave it out and have just a hearty vegetable soup.
2 tablespoons butter
1 small onion shopped
1 carrot chopped
2 celery stalks chopped
1-2 small potatoes chopped
1 teaspoon caraway seeds
1 teaspoon smoked paprika
2 bay leaves
2 cups cabbage sliced
1 cup sauerkraut with juice
1 small tomato chopped
1/4 recipe corned beef cabbage seitan or a couple of veggie sausages (I love Field Roast brand) (optional)
1 cup kidney beans rinsed and drained (optional)
8 cups water + 4 teaspoons Better Than Bouillon Vegetarian No Beef Base or vegetarian stock
1 tablespoon sugar
Sour cream for garnish
- Heat butter in a nice sized sauce pan and saute onions, carrots and celery until browned.
- Add the caraway seeds, smoked paprika, peppercorns, and bay leaves, and stir for a few seconds.
- Add the cabbage, sauerkraut, tomatoes, proteins (seitan/veggie sausages/kidnybeans), water/boullion or stock, and sugar, and simmer for 10-15 minutes.
- Serve with a dollop of sour cream and bread.