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Gluten Free Soups

Vegan Slavic Sauerkraut Soup

Inspired by Slavic flavors, this is a tasty vegan sauerkraut soup recipe with dried mushrooms, sauerkraut, potatoes, and dill. While putting it together, I had thoughts of machanka, a meatless Slovak soup that’s popular during Catholic Lent season. And I also thought about my grandmother’s favorite ingredients–pork products and potatoes. In the end, it’s a creamy vegan sauerkraut soup that’s hearty, savory, sour and delicious!

This recipe serves 4.

Love Slavic food? Check out more UVK vegan Slavic-inspired recipes, including Vegan Sauerkraut, White Bean and Barley Soup, Slow Cooker Tempeh Sauerkraut Stew, or Slow Cooker Vegan Cabbage Rolls with Sauerkraut Tomato Sauce.

Vegan sauerkraut soup with dried mushrooms, potatoes, and dill

Vegan Slavic Sauerkraut Soup

2 Tbsp olive oil

3 large garlic cloves, finely chopped

1 medium onion, finely chopped

½ cup chopped carrots

2 medium Russet potatoes, peeled and cubed

½ tsp dried dill weed

⅛ tsp caraway seed

½ tsp smoked paprika

1 cup sauerkraut, drained of brine (I used Bubbies, but you can use your favorite plain sauerkraut)

1 tsp bouillon paste (fake chicken or vegetable)

3 ½ cups vegan unsweetened milk (I used Good Karma Unsweetened Flaxmilk, but any vegan unsweetened milk will work!)

¼ cup dried porcini mushrooms, broken into small pieces and rinsed to remove any dirt or sand

1-2 Tbsp lemon juice

Salt, to taste

1. First, you’ll prepare the dried mushrooms for the sauerkraut soup. Soak the porcini mushrooms in lukewarm water for 30 minutes, or until fully hydrated, plump and pliable. Then, drain the liquid, and rinse the mushrooms with water to remove any debris.

2. In a dutch oven or large, heavy soup pot, add olive oil, garlic and onions, and sauté over medium heat for ~7 minutes or until golden.

3. Stir the carrots, potatoes, dill, caraway seeds, smoked paprika, and sauerkraut into the soup pot. Sauté for another 5 minutes over medium heat; stirring every now and then.

4. Stir in bouillon, vegan unsweetened milk, and reconstituted porcini mushrooms. Bring to a boil, turn the heat down to low, and cover. Simmer on low for 20 minutes or until potatoes are soft.

5. Remove from heat. Add lemon juice. Taste the vegan sauerkraut soup, and adjust seasonings, if needed (more salt? more lemon juice?). Serve.

A creamy vegan sauerkraut soup recipe with potatoes, dried mushrooms, and dill

By uglyvegankitchen

Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.