Sauerkraut Potato & White Bean Soup

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I don't know what it is with cabbage, but lately it's been my new favorite thing. I've never been that into pickled or fermented foods before- I mean I love pickles, but pickled flavors in a soup? I just wasn't sure I could get down with that. Sauerkraut on it's own has never been too impressive to me, but with the right combination of veggies and babushka spices, the sour and savory flavor it adds is downright magical. 

Since I have a Russian partner, I'm always looking for classic Russian recipes I can veganize. This soup, called Shchi has been a staple in Russian cooking for thousands of years, and it's full of some of the healthiest whole plant foods possible. I didn't have any parsnips, so I subbed for potato which worked really nicely, though if you have parsnips I'm sure those would be great also. 

Since the sauerkraut is really the star of the recipe, it's important that you chose a super delicious one. Typically, the best sauerkrauts are the fermented ones that come in a jar in the refrigerated section. My favorite lately has been Bubbies:


This soup is so wonderfully tangy and satisfying. It's great on it's own or with a side of whole grain bread and a dollop of vegan sour cream. It's a fantastic recipe to cook any time of the year and if you make a big batch it keeps really well in the fridge for up to a week. This recipe will serve two very hungry people as a main course, or four people as a side dish.

If you try this recipe, leave a comment down below, I'd love to hear what you think of it!