Ingredients:

  • 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