Vegetarian Sauerkraut Soup

Name: Vegetarian Sauerkraut Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 8
Ingredients: 2 tomatoes, cut in half; Salt and freshly ground black pepper, to taste; 2 pounds sauerkraut with juices; 10 peppercorns, 2 cloves, 1 bay leaf, and 2 sprigs each of thyme and parsley, all tied in cheesecloth; 2 stalks celery, cut into 1-inch pieces; 2 small zucchini, cut into 1-inch pieces; 2 carrots, cut into 1-inch pieces; 2 onions, skins left on, quartered; 1 head garlic, cut in half; 1 leek, trimmed, washed, and cut into 1-inch pieces; 2 tablespoons lemon juice, or to taste; ½ cabbage, cut into 1-inch wedges; ½ cup brown sugar, or to taste; 1 cup no-fat sour cream

Preparation info

Serves
8

Difficulty
Medium
Ready in
1 hr 50

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

For all you vegetarians out there, which includes my cousins Martha and Andy. Now you can use real sour cream for a garnish.

Ingredients

2 onions, skins left on, quartered
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces

Soup
Gluten-free
Vegetarian

Method

Preheat the oven to 400 degrees. Arrange the vegetables on a nonstick baking sheet and roast until darkly browned, 40 to 60 minutes</