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Sour cabbage soup

I had some sour cabbage left over from jiggle-that. So I decided to make from this left over an cheap, healthy, nutritious and gluten free soup.

Preparation time 55 minutes


  • 500 g sour cabbage
  • 3 potatoes, diced
  • 140 g champignons (canned if necessary)
  • 1 grated raw potato
  • 1 onion, finely chopped
  • 2-3 cloves garlic, crushed
  • 1 bay leaf
  • cumin
  • salt & pepper
  • marjoram


Cut the sauerkraut finely, add pepper and bay leaf and cook with acidic water from the sauerkraut, until soft.

Cook the potatoes in lightly salted water along with a few grains of cumin. Add the cooked potatoes with water in which they are cooked by the cooked sauerkraut.

If you want to make the soup richer add at this point sliced ​​smoked sausage or diced smoked meat.

Chop the onion finely and fry in fat or oil. Add mushrooms, season with salt and pepper and cook until tender. Add the fried champignons and crushed garlic to the soup.

Instead of a roux add a raw, grated potato to the soup and if necessary, season with marjoram and salt and pepper if necessary.

Serve with bread and for meat lovers also with fried sausage.

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