Beet and Sauerkraut Soup
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Ingredients (use vegan versions):
- 2 onions
- 4 gloves of garlic
- 1 tablespoon of vegetable oil
- 400 gr (14.08 Ounces) sauerkraut
- 3 big beetroots
- veggie broth
- salt and pepper to taste
- (fresh chopped parsley and basil)
Directions:
Sauerkraut smells unpleasant while cooking, but it's really yammy.
Chop onion and garlic and fry in the oil till golden. Add
broth, sauerkraut and cubed beetroot (about 1/2 x 1/2 inch
cubes). The broth should cover the veggies. Add salt and
pepper.
The soup is ready when beetroot is tender, but I prefer
cooking it for about 1 1/2 hours. If you use fresh herbs,
add them just before you serve the soup.
Serve with warm vegan bread.
Serves: 6
Preparation time: 1 1/2 hours
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