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 1/2 hours