This simple and quick sauerkraut soup is perfect for anyone who loves hearty food but doesn't want to spend hours in the kitchen. With its pleasantly tangy flavor, healthy ingredients, and wonderful seasoning, it's a true comfort dish—ideal for cold days or whenever you need a quick meal.
Whether as a light lunch or a warming dinner, this soup is not only delicious but also ready in no time.
Ingredients:
- 1 onion
- 1 tablespoon oil
- 2 garlic cloves
- 200 g napa cabbage and/or white cabbage, finely chopped
- 200 g sauerkraut
- 200 g red lentils
- 1 liter vegetable broth
- 500 ml water (to prevent the soup from becoming too salty due to the sauerkraut)
- pinch of sweet paprika powder
- 1 teaspoon caraway seeds (whole)
- pepper to taste
Instructions
Peel and finely chop the onion. Peel and crush the garlic. Cut the napa cabbage/white cabbage into small pieces. Rinse the lentils in a sieve.
Sauté the onion in oil in a soup pot until translucent, then briefly roast the crushed garlic.
Add all the remaining ingredients and let it simmer for about 15-30 minutes.
Tip: During cooking, some heat-sensitive nutrients, such as vitamin C and a portion of the probiotic bacteria in the sauerkraut, are lost. However, many valuable components like fiber, minerals (e.g., potassium, iron), and secondary plant compounds remain intact, continuing to provide health benefits. To minimize nutrient loss, you can add a portion of the sauerkraut raw to the soup at the end of the cooking process.
Note: If you're not used to sauerkraut, start with a smaller amount and gradually increase it over time.
Recipe
Immune-Boosting Sauerkraut Soup
Zutaten
- 1 onion
- 1 tablespoon oil
- 2 garlic cloves
- 200 g napa cabbage and/or white cabbage finely chopped
- 200 g sauerkraut
- 200 g red lentils
- 1 liter vegetable broth
- 500 ml water to prevent the soup from becoming too salty due to the sauerkraut
- pinch sweet paprika powder
- 1 teaspoon caraway seeds whole
- pepper to taste
Anleitung
- Peel and finely chop the onion. Peel and crush the garlic. Cut the napa cabbage/white cabbage into small pieces. Rinse the lentils in a sieve.
- Sauté the onion in oil in a soup pot until translucent, then briefly roast the crushed garlic.
- Add all the remaining ingredients and let it simmer for about 15-30 minutes.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
Januar 26, 2025 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!Perhaps you might be interested in the following soup recipes from Austrian cuisine:
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