Where has the time gone, really? I remember it was August and now it’s the end of the year and holidays are over. Our Christmas were really tasty again. Me and my mom cooked nut roast, oven baked potatoes, gravy, sauerkraut, vegan black pudding sausages, vegan meat jelly, beet-orange-hazelnut salad, mushroom pâté, potato salad, layered vegetable salad and tons of homemade preserves. I’m sure I forgot something.
But now it’s back to the regular – making buckwheat flake porridge and refreshing smoothies for breakfast (today it was cherry, banana and date smoothie, YUM!). For lunch or dinner I strongly recommend to make this comforting sauerkraut and tomato soup with potatoes. It is perfect for kick-starting your digestion after the holiday food orgies.
Preparation time: 5 minutes active, 1 hour passive
Serves: 4-6 people
- 3-4 Tbsp oil
- 2 onions
- 17 ½ / 500 g sauerkraut (uncooked)
- 2 bay leaves
- 8 ½ cups / 2 l boiling water
- 4-5 bigger potatoes
- 2 cups / 500 ml tomato juice
- 1 Tbsp brown sugar
- 1 tsp salt
- ground black pepper
Heat up some oil in a thick-bottomed pot. Add chopped onions and cook until they are starting to get golden brown. Add sauerkraut, bay leaves and boiling water. Let it boil on a medium heat under the lid for about 45 minutes. Add chopped potatoes and boil until the potatoes are almost soft. Add tomato juice, brown sugar, salt and ground black pepper to taste. Boil until the potatoes are soft. Serve with fresh parsley, quality bread and homemade vegan sour cream for example.