Return to Main Recipes Page/Return to Home Page
2 cups jar or plastic bag sauerkraut
Prepare Sauerkraut:
Make Soup:
Serve:
Poster's Notes:
This is made with vinegar and lemon juice rather than sour salt, but it is cabbage soup, and is delicious.
This soup is occasionally served at a wonderful restaurant (La Bonne Soupe) on West Fifty-Fifth Street in New York City. Before becoming a vegetarian, I loved having it for lunch. When the restaurant published a cookbook, I nearly fell buying a copy, and hastened to make this soup (substituting vegetarian broth granules).
It was every bit as good as I remembered it, and everyone to whom I have served it has loved it. It is unquestionably unique, but surprisingly appealing.
Posted by Virginia Sauer (Sir Angus), Z'L
Nutritional Info Per Serving: N/A
2 tablespoons butter
4 cups tomato juice
4 cups water
8 teaspoons chicken-flavored vegetarian broth granules
1 cup seedless raisins
1/3 cup granulated sugar
1/4 cup red wine vinegar
2 teaspoons lemon juice
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream, for garnish
Rinse sauerkraut or cabbage well under cold running water; squeeze dry. Melt butter in Dutch oven over medium-low heat. Add sauerkraut or cabbage; cook, stirring occasionally, over medium heat for 10 minutes.
Add all remaining ingredients except sour cream. Increase flame to high and bring to a boil. Reduce flame to medium, partially cover, and simmer for 30 minutes.
When ready to serve, ladle into warmed soup bowls. Spoon a rounded tablespoon of sour cream in the center of each bowl of soup.
For the sauerkraut don't use a can; you need the kind sold in the refrigerated section of supermarkets.