• 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)


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