Vegan Sauerkraut, White Bean and Barley Soup

Cabbage soup is very common in Slavic cuisine. The “cabbage” in cabbage soup can refer to fresh cabbage or sauerkraut. And Russians, Poles, Slovaks and Ukrainians eat it a lot. Inspired by preparations of the Polish soup, kapuśniak, this vegan sauerkraut bean and barley soup recipe shares many of the common ingredients, but does detour from tradition. But in the end, it’s rustic, hearty and delicious.

This recipe makes ~4 servings.

A few things…

• ・Use quality sweet Hungarian paprika. It makes a big difference in the flavor. In the U.S., I use Pride of Szeged, and it works like a charm.

• ・I never rinse my sauerkraut. I just drain it. But if you find it to be too strong, rinsing sauerkraut can takes some of the edge off. Place it in a colander, rinse it, and then, squeeze out any excess water.

• ・If you choose to rinse your kraut and you taste this soup at the end and feel instant regret. Stop worrying, my friend. Just add some sauerkraut brine until it tastes right to you.

• ・As it simmers, the barley and potatoes love soaking up the broth. At the very end, you may want to add some additional broth or water. Adjust the seasonings, if necessary.

If you enjoy this recipe, you may enjoy more UVK recipes, like Slow Cooker Tempeh Sauerkraut Stew, Baked Barley with Chickpeas, Spinach and Vegan Sun-Dried Tomato Pesto, White Beans and Sauerkraut, Green Bean and Radish Salad, Barley Lentil Salad with Fresh Dill and Chives or Chipotle Bean and Barley Salad.

Let’s go make this vegan sauerkraut and bean soup recipe!

Vegan Sauerkraut Soup with White Beans and Barley

2 Tbsp vegan butter

1½ cups chopped onion

4 large garlic cloves, finely chopped

1 tsp smoked paprika

2 tsp sweet Hungarian paprika

½ tsp dried marjoram

½ tsp onion powder

Black pepper, to taste

1½ cups drained sauerkraut (see note above)

1 cup peeled and diced potatoes

¾ cup chopped carrots

½ cup pearled barley

2 bay leaves

2 cups fake chicken broth + 2½ cups water (I used 4½ cups water + 1 Edward & Sons Not Chick’n Bouillon Cubes)

15.5 ounce can of great northern white beans, drained and rinsed (OR 1¾ cups cooked great northern white beans)

1. First, you’ll sauté the aromatics for the vegan sauerkraut bean soup. In a large, heavy pot or dutch oven, add the butter, onion and a dash of salt. Sauté over medium-high heat for ~7 minutes or until the onion is soft and golden.

2. Add the garlic, smoked paprika, sweet paprika, marjoram, onion powder and ground black pepper (to taste, but generous). Stir around another minute.

3. Add the sauerkraut to the soup pot. Stir around for another 5 minutes over medium-high heat or until it cooks down a bit.

4. Add the potatoes, carrots and barley to the soup pot. Stir around for a minute.

5. Then, add the bay leaves and broth. Bring to a boil, cover, and then, turn down to a simmer. Simmer over low for 20 minutes, or until the barley, potatoes and carrots are cooked through.

6. Add the white beans. Cover and simmer for an additional 15 minutes. Not enough broth? Add and stir in some water. Then, taste, and adjust seasonings, if needed (more paprika? salt? sauerkraut brine?). Serve this vegan barley, white bean and sauerkraut soup with a hearty bread, like rye.