This warming umami winter soup is inspired by Polish and German sauerkraut soup recipes. Made with mushrooms, onion, potatoes, carrots, celery, butter beans, vegetable broth, miso, Tamari, sauerkraut, smoked paprika, and freshly ground caraway seeds.
If you like to make meat-based sauerkraut soup, simply add meat (chopped smoked sausage or smoked ham). The vegetarian sauerkraut soup is equally delicious; enjoy on a cold day, and it will make you feel healthy, warm, and nourished.
How to make vegetarian sauerkraut soup.
3-4 minimum potatoes, diced
250g mushrooms, thinly sliced
1-2 carrots, chopped
3 celery stalks, chopped
1 large onion, finely chopped
1 tbs miso paste
2 tbs tamari
1 tbs maple syrup or agave
2 tbs white wine vinegar, optional
1 tbs olive oil, for cooking
3 tbs tomato paste
1/2 tbs ground caraway seeds
1/2 tsp black pepper
1 tsp smoked paprika
about half a jar of SUUR Classic Love Craft Kraut, or more
1.2l vegetable broth, without the salt
1 can butter beans, drained
Finely chopped spring onion
Heat the olive oil in a large pot over a medium-low heat. Add the onion, mushrooms, Tamari, and maple syrup. Cook the mushrooms and onion mixture stirring occasionally until the onion and mushrooms are caramelized. This will take about 20 minutes.
Once the mushrooms and onion are caramelized, deglaze the pot with one cup of water and 2 tbs of white wine vinegar.
Add in carrots, celery, and potatoes, and let it cook for about 5 minutes.
Next add in the tomato paste, paprika, ground caraway seeds, and black pepper and stir it until all vegetables are well coated.
Add the vegetable broth and bring to a simmer and cook on low heat until the vegetables are soft.
Add the half jar of SUUR Classic Love Craft Kraut and butter beans to the pot and cook gently for another 5 minutes.
Add miso, taste and adjust seasoning.
Ladle the soup into individual bowls and garnish with chopped spring onions.
Leftover soup will keep in an airtight container in the fridge for up to 3 days. Enjoy!