Bean soup with cabbage juice (vegan)
Bean Soup with Sauerkraut Juice (Vegan)
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Total time: 1 hour and 35 minutes
Servings: 6-8
Bean soup with sauerkraut juice is a traditional recipe cherished by many for its distinctive flavor and comforting aroma. It is said that this soup has been prepared for generations, symbolizing the culinary indulgence of fasting periods. It is a hearty dish, packed with nutrients, perfect for cooler days or when you want to enjoy a healthy and inviting meal.
Ingredients
- 500 g beans (preferably white or yellow)
- 2 carrots
- 1 parsnip
- 1 bell pepper (preferably red for added color)
- 1 liter sauerkraut juice
- 2-3 tablespoons tomato paste
- 3 onions (one for the soup and two for sautéing)
- 1 handful of noodles (optional, but recommended for added heartiness)
- 1 handful of chopped fresh parsley
- 1 handful of chopped fresh lovage
- 2 tablespoons oil
- Tarragon, salt, and pepper to taste
Preparing the Soup
1. Soak the beans: Start with the beans. Soak 500 g of beans in cold water for 12 hours or overnight. This step helps reduce cooking time and improves digestibility.
2. Boil the beans: After soaking, drain and rinse the beans well under cold running water. Place the beans in a large pot with fresh water, bring to a boil, then discard the water. This process helps remove substances that can cause gastric discomfort.
3. Cooking the vegetables: In a pot of boiling water, add the beans and let them cook. When it begins to boil again, add 2 diced onions, finely chopped carrots and parsnip, and diced bell pepper. Let it simmer over medium heat until the beans are soft and all the vegetables are cooked.
4. Adding sauerkraut juice: In another pot, bring the sauerkraut juice to a boil, then add it to the soup along with the tomato paste, salt, pepper, and tarragon. These ingredients will give the soup a rich and flavorful aroma. Let it simmer for another 15 minutes.
5. Adding noodles: In the last 10 minutes of cooking, add the noodles to the pot. This step is optional but adds extra substance and can turn the soup into a more complete meal.
6. Finishing the soup: Once the noodles are cooked, turn off the heat and sprinkle the chopped parsley and lovage on top. Cover the pot and let the soup sit for a few minutes to allow the flavors to meld.
7. Sautéed onion: In a skillet, heat the oil and sauté the remaining onion until golden. Add the sautéed onion to the soup and mix well. This will add a deep flavor and pleasant texture.
Serving and Suggestions
Bean soup with sauerkraut juice can be served hot or cold. It is delicious alongside a slice of fresh bread or creamy polenta. You can accompany it with hot peppers for a bit of spiciness or a spoonful of sour cream (if not fasting).
Practical Tips
- Beans: Choose quality beans, ideally from a trusted supplier. White beans have a creamy texture, while yellow beans offer a slightly sweet note.
- Sauerkraut: If the sauerkraut juice is too salty, dilute it with a little water before adding it to the soup.
- Vegetables: You can also add other vegetables, such as zucchini or potatoes, for a richer version.
- Spices: Experiment with herbs like oregano or basil to slightly change the flavor profile of the soup.
Nutritional Benefits
This soup is rich in plant-based protein due to the beans, making it an excellent source of fiber that aids digestion. Additionally, the vegetables add essential vitamins and minerals, while the sauerkraut juice contributes to a healthy immune system.
Frequently Asked Questions
Can I make the soup spicier?
Absolutely! You can add fresh chili peppers or chili flakes for an extra kick.
What other vegetables can I use?
Feel free to experiment with carrots, celery, or even potatoes to make the soup heartier.
Can the soup be frozen?
Yes, the soup can be frozen, but it’s recommended to add the noodles just before serving to prevent them from becoming too soft.
What other recipes can it be paired with?
This soup pairs perfectly with a summer salad or freshly made polenta. Additionally, a glass of white wine or herbal tea can complement the meal.
A Personal Note
Bean soup with sauerkraut juice is a recipe that brings back memories of family gatherings. Every time I prepare it, I feel like I'm reviving cherished traditions and memories. I hope you enjoy it as much as I do with my family. Enjoy your meal!
Ingredients: 1/2 kg beans, 2 carrots, 1 parsnip, 1 bell pepper, 1 liter of cabbage juice, 2-3 tablespoons of tomato paste, a handful of noodles, lovage, parsley, 3 onions, 2 tablespoons of oil, thyme, salt, and pepper.
