• Heat up a large heavy bottom pot on medium flame. Add a drizzle of olive oil (or a splash of water for WFPB + Plantricious compliance) and sautee the onion with a pinch of sea salt for a couple of minutes.
  1 onion, 2-3 tsp olive oil
• Stir in the carrot, celery and bell pepper together with the caraway seeds and sautee another 3 minutes or so.
  1 carrot, 2 ribs celery, 1 green bell pepper, 1.5 tbsp caraway seeds
• Stir in the fresh cabbage and cook 5 to 10 minutes until wilted.
  1 head small green cabbage
• Add the smoked paprika, sauerkraut, tomatoes, bay leaves, 1/2 bunch of the dill and peppercorns. Cover with the water or vegetable broth and bring to a simmer. Cook for about 25 minutes until the cabbage is cooked to your liking.
  16 oz sauerkraut, 15 oz canned fire roasted tomatoes, 2 leaves bay, 2 tbsp smoked paprika, 1 tbsp peppercorns, 1 bunch fresh dill, 10 cups water or vegetable broth
• Taste and adjust seasonings with sea salt. The soup should be sour enough from the kraut but If you prefer more sweetness add the maple syrup at this point.
  1 pinch sea salt, 2 tbsp maple syrup
• Serve hot garnished with the remaining fresh dill and parsley.
  2 tbsp parsley

WFPB & Plantricious

• Omit any oil and sautee in water to make this recipe compliant!