2 medium beets grated cone #2
2 medium carrots cone #2
1 medium potato cone #2
1 large onion cone #2
5 cloves of garlic cone #1
1 tbsp tomato purée
3 tbsp sauerkraut* 4 more to serve
3 cups veg stock or water
1 1/2 tsp dried parsley
2-3 bay leaves
2 tbsp olive oil
Freshly grated black pepper
Salt to taste
Sour cream to top optional
In a large 7 QT stock pot roaster Sauté onions and garlic in olive oil until lightly browned.
Add grated beets, carrots, and potatoes along with tomato purée, salt, pepper, bay leaves, and dried parsley.
Place lid on and cook until tender and cooked through, about 5-7 minutes.
Pour the stock/water at this stage and add the sauerkraut. Continue cooking the soup covered on a low heat for 10-15 minutes.
Once done, take off the heat and let it cool slightly. Remove the bay leaves and discard.
Purée the soup in batches in a blender and add to a clean pot. Check and adjust seasoning. If the soup is too thick, add enough water to bring it to the right consistency.
Reheat gently before serving.
This soup can also be served cold.
Divide the soup between the bowls and top with sauerkraut and a dollop of sour cream before serving
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Copyright 2022 | Hannah Romanowsky