Sauerkraut & Beans soup

Name: Sauerkraut & Beans soup
Total time: 7200 s
Yield: 6 people
Cuisine: British
Ingredients: 600 g sauerkraut; 2-3 carrots; 1 tin mixed beans; 1 tsp salt; 1 tsp ground red pepper; 1 tbsp food seasoning (or vegetable stock cube); 2 tbsp flour; 2 tbsp olive oil; 1 tsp ground red pepper (for the roux sauce); 200 ml vegan soured cream; 2,5 litre water; 400 g plant-based meat free meatballs

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

#mycookbook

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

Saved

Ingredients

2 hours

6 people

600 gsauerkraut
2-3carrots
1 tinmixed beans
1 tspsalt
1 tspground red pepper
1 tbspfood seasoning (or vegetable stock cube)
2 tbspflour
2 tbspolive oil
1 tspground red pepper (for the roux sauce)
200 mlvegan soured cream
Sunflower seeds based vegan soured cream
2,5 litrewater
400 gplant-based meat free meatballs

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Steps

2 hours

1

The sauerkraut is washed in cold water, then drained & squeezed the excess water. Put to boil in 2.5 liters of water.
2

Once the cabbage is cooked enough, add the carrots, and the washed, drained tinned beans along the way the plant-based meatballs.
3

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.
4

As soon the carrots cooked as well, with the juice of soup delute the roux sauce pouring & simmering all together for a bit.