Vegan Sauerkraut Soup Recipes

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VEGAN SAUERKRAUT SOUP



Vegan Sauerkraut Soup image

The Vegan Sauerkraut Soup recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 55m

Yield 4

Number Of Ingredients 12

2 Red Bell pepper
400 grams starchy potatoes
1 onion
2 Tbsps Margarine
2 Tbsps sweet ground paprika
500 grams canned Sauerkraut
800 liters Vegetable broth
250 milliliters Tomato juice
1 tsp Caraway
125 milliliters Soy cream
salt
freshly ground peppers

Steps:

  • Rinse the bell peppers, remove the ribs and seeds and cut into thin strips. Peel and grate the potatoes. Peel the onion and chop finely. Sauté the vegetables in margarine until softened. Drain the sauerkraut and add to the vegetables. Stir in the vegetable broth, tomato juice, paprika and caraway seeds. Simmer for about 10 minutes. Stir in the soy cream just before serving and season with salt and pepper.

VEGAN SAUERKRAUT SOUP WITH MUSHROOMS INSPIRED BY GERMAN SAUERKRAUT SOUP



Vegan Sauerkraut Soup with Mushrooms inspired by German Sauerkraut Soup image

This vegan sauerkraut soup with mushrooms was inspired by German Sauerkraut Soup recipes with some influence from Ukrainian sauerkraut soup. Top with sour cream and pair with crusty sourdough bread for a perfect fall and winter meal.

Provided by Kaitlynn Fenley

Categories     Soup

Time 1h45m

Number Of Ingredients 21

3 tablespoons olive oil
1 lb mushrooms, finely chopped
2 tablespoons tamari
1 tablespoon nutritional yeast
1 tablespoon maple syrup or honey
1/2 teaspoon black pepper
1 large yellow onion, finely chopped
1/4 cup dry white wine
4 carrots, chopped
4 celery stalks, chopped
3 tablespoons tomato paste
1 teaspoon smoked paprika
1/4 teaspoon ground caraway
4 medium Yukon gold potatoes
1 large sweet potato
16 ounces homemade sauerkraut
4 cups vegetable broth
2 cups water
2 cups chickpeas, cooked and drained
yogurt or cashew cream*
green onions

Steps:

  • In a large dutch oven over medium-low heat, add the olive oil, mushrooms, Tamari, nutritional yeast, maple syrup, black pepper, and yellow onion. Cook the mushroom and onion mixture with occasional stirring until the onions and mushrooms are dark brown, caramelized, and sticking to the bottom of the pot. This can take 30-45 minutes.
  • While the mushrooms and onions caramelize, preheat your oven to 475° F. Wash, peel, and cube the potatoes into small chunks. Place the potatoes on a parchment paper-lined baking sheet and drizzle with olive oil and sea salt. Roast the potatoes for 30-45 minutes until golden brown.
  • Once the mushrooms and onions are caramelized, deglaze the pot with 1/4 cup dry white wine, then add in the celery and carrots. Cook until the celery and carrots are soft. Taste test a carrot to make sure they are soft.
  • Add in the tomato paste, paprika, and ground caraway, and stir until all the vegetables are evenly coated.
  • Add the entire jar of sauerkraut, with the brine, to the pot along with the roasted potatoes.
  • Add the vegetable broth, water, and chickpeas. Bring the soup to a simmer and cook for about 5 more minutes.
  • Serve in bowls, topped with yogurt or cashew cream and a slice of sourdough bread.

SAUERKRAUT SOUP



Sauerkraut Soup image

Make and share this Sauerkraut Soup recipe from Food.com.

Provided by Mom2Rose

Categories     German

Time 45m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 10

10 ounces sauerkraut
9 ounces bacon, chopped
1 onion, chopped
1 large garlic clove, crushed
4 1/4 cups cold water
1/2 teaspoon paprika
2 teaspoons chopped fresh dill
5 ounces smoked sausage, sliced (your choice of sausage)
5 ounces sour cream
sea salt & freshly ground black pepper

Steps:

  • Rinse the sauerkraut in cold water and leave to drain.
  • Place sauerkraut, onion, garlic and cold water in a large saucepan with seasoning.
  • Bring to the boil, then simmer for 15 minutes.
  • Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run.
  • Stir in the paprika and mix into the sauerkraut mixture.
  • Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice.
  • Stir in the cream, check the seasoning and reheat until just on the point of boiling.
  • Serve with rye bread.

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