Follow these steps for perfect results
vegetable oil
onions
chopped
green peppers
chopped
carrots
diced
cabbage
thinly sliced
sauerkraut
garlic
peeled
water
tomato paste
vegetable bouillon cubes
thyme
dried dill
sweet paprika
salt
black pepper
Heat vegetable oil in a large soup pot over medium-high heat.
Add chopped onions and peppers to the pot.
Sauté until the onion has softened and is translucent.
Add thinly sliced cabbage and diced carrots.
Sauté for about five minutes, or until the cabbage begins to soften.
Add sauerkraut, peeled garlic cloves, water, tomato paste, vegetable bouillon cubes, thyme, dried dill, and sweet paprika to the pot.
Season with salt and black pepper.
Bring the mixture to a boil.
Cover the pot and reduce heat to low.
Simmer for about 45 minutes.
Serve the soup with crusty bread and sour cream on top.
Expert advice for the best results
Add smoked sausage or bacon for a richer flavor.
Adjust the amount of sauerkraut to your preference.
Serve with a dollop of sour cream or yogurt.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Ladle into bowls and garnish with sour cream and fresh dill.
Serve with crusty bread or rye bread.
Pairs well with a side salad.
The acidity complements the sourness of the soup.
Discover the story behind this recipe
A traditional comfort food, especially popular during colder months.
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