We once made this vegetarian-style sauerkraut soup for our winter open house. It was very delicious and warming—perfect for a blustery day.
1 large chopped onion
2 celery ribs cut into 1/4-inch slices
1 cup of Carrots Escabeche (fermented carrots with Jalapenos removed)
2 cloves minced garlic
1 small head shredded cabbage
1 16-oz jar sauerkraut with juice
8 ounces tomato sauce
3 quarts vegetable stock
1 heaping teaspoon sweet Hungarian paprika
1 bay leaf
2 tablespoons sugar
Saute onions and celery in olive oil. Briefly saute garlic. Add carrots, cabbage, sauerkraut and remainder of the ingredients. Simmer for 2 hours. Garnish with parsley and sour cream if desired.
Makes about 12 bowls of soup.