Sauerkraut Soup


Sauerkraut Soup

Sauerkraut Soup

A vegan twist on a Ukrainian classic soup. Use homemade or store-bought sauerkraut and whatever white beans you like.


  • 1 tablespoon olive oil
  • 1/2 cup chopped celery (about 1 stalk)
  • 1 cup chopped peeled carrots (about 2 small)
  • 1 cup unpeeled Yukon Gold potato, sliced about 1/4 inch
  • 2 1/2 cups sauerkraut
  • 6 cups vegetable stock
  • 2 cups water, if necessary
  • 16 ounces dry white beans, or 1 15-ounce can of white beans, drained and rinsed well.
  • 1/4 cup unfiltered apple cider vinegar (optional)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • salt and pepper to taste


  1. Heat the oil over medium over on medium heat.
  2. Sweat the onions, celery, and carrots until translucent.
  3. Add the potatoes.
  4. Drain and rinse the sauerkraut. Add to be pot with the stock and dry beans. Bring to a boil on medium high. Reduce heat and simmer until the beans are soft. If the consistency is too thick, add the water, a half cup at a time.
  5. If using canned beans, cook the sauerkraut and stock for 15 minutes, and then add the drained and rinsed beans. Simmer until the beans are heated through.
  6. Check for seasonings. Add the apple cider vinegar, if using.
  7. Serve hot.


Be careful adding salt. It's best to wait until the end.

You can change the flavor of the soup by changing the ingredients in the sauerkraut and, if making your own, how long you let it ferment.


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