1 medium head of green cabbage, cored and shredded
2 cups sauerkraut
8 cups vegetable stock
3 medium russet potatoes, peeled and chopped
1 tsp black peppercorns
1 TBSP lemon juice
2 bay leaves
salt and pepper
fresh dill
sour cream
DIRECTIONS
Add the vegetable stock, onion, potatoes, lemon juice, peppercorns and bay leaves to a dutch oven or large pot and bring to a boil over medium-high heat.
Stir in the cabbage and sauerkraut and return to a boil.
Reduce heat to low, cover and simmer, stirring occasionally, until cabbage softens, about 30 more minutes.
Take soup off the heat, add salt and pepper to taste.
Allow soup to cool to room temperature then place in the refrigerator for at least 2 hours (up to 24 hours) to allow flavors to meld.
Reheat soup, covered, over medium heat, stirring occasionally, about 30 minutes or until hot.
Ladle soup into bowls and garnish with sour cream and fresh dill.
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