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Below are the ingridients that are required to produce a tasty Sauerkraut & Beans soup:
- Take 600 g of sauerkraut.
- Get 2-3 of carrots.
- Use 1 tin of mixed beans.
- Use 1 tsp of salt.
- Take 1 tsp of ground red pepper.
- You need 1 tbsp of food seasoning (or vegetable stock cube).
- Prepare 2 tbsp of flour.
- Provide 2 tbsp of olive oil.
- Provide 1 tsp of ground red pepper (for the roux sauce).
- Provide 200 ml of vegan soured cream (see recipe).
- Prepare 2,5 litre of water.
- Use 400 g of plant-based meat free meatballs.
Done with the ingridients? Below are the steps on serving Sauerkraut & Beans soup:
- The sauerkraut is washed in cold water, then drained & squeezed the excess water. Put to boil in 2.5 liters of water..
- Once the cabbage is cooked enough, add the carrots, and the washed, drained tinned beans along the way the plant-based meatballs..
- Next comes the roux. Fry the flour in a little oil, pull off from the heat, add the red pepper powder, then mix with the sour cream until lump-free & smooth..
- As soon the carrots cooked as well, with the juice of soup delute the roux sauce pouring & simmering all together for a bit..
Chop the cabbage into chunks then shred finely in a food processor with the slicing attachment (or you can slice thinly by hand). You don't need any special equipment to make sauerkraut at home, although a special sauerkraut pot can make the lacto-fermentation process a little easier. I used an old ceramic crock for my recipe and along with some muslin and a couple of heavy weights, that's all that was needed. Sauerkraut is a type of fermented cabbage with major health benefits. Back then, fermentation was one of the methods used to keep.
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