Sauerkraut Tofu soup

As I was in my local trade’s market, I saw a whole shelf dedicated to just Sauerkraut. I love all things pickled and fermented so of course I just had to try it! When buying sauerkraut, you really do have to look at the ingredients, as this will greatly affect the taste and quality of the sauerkraut. 

When looking for sauerkraut, I prefer to buy the canned variety and make sure that it has no added ingredients like citric acid or else it just tastes sour. You want something with just salt and cabbage. No sugars or anything else added.

For those of you wondering what this tastes like, it’s basically sour cabbage, but good. It can be a little off for those of you who don’t like anything smelly or funky, but if you like kimchi, it’s very similar except not spicy and not as strong. It’s a little bit sweet but that’s partially due to the extraction of sugars that occurs during the fermentation process.

I made this with tofu because I like the fermented tofu taste- a little bit sour but with that nice texture is just so good! For this recipe you want baked plain tofu. It’s extra firm white tofu, that you just cut into cubes and and cook up with a little bit of beef.

I took the classic sauerkraut soup (sauerkraut, onions, and carrots) and added a few of my own ingredients and it came out pretty great!

I hope you enjoy this recipe as much as I did.

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Sauerkraut Tofu soup

Ingredients

  • 1 cup sauerkraut
  • 1/2 redonion sliced
  • 1 carrot cut into thin coins
  • 2 blocks extra-firm plain baked tofu, diced
  • 1 oz. minced beef marinated with a pinch of salt
  • 3 cups chicken broth
  • salt
  • 1 tsp. sugar

Directions

  1. heat up about a tsp. of olive oil in a medium pot and cook the beef until fully cooked, then add in the tofu and cook another minute or 2 until slightly browned, stirring frequently
  2. add in carrots, onion, and sauerkraut and let sit for about 3-5 minutes, covered stirring every so often. We are “trying” to get a brownish crust on our sauerkraut due to the sugars present, but if no browning occurs then don’t worry too much.
  3. Add in the chicken broth and bring up to a boil. Once boiling reduce heat to medium and cook another 5 minutes, adding the sugar and any necessary salt.
  4. Serve hot and enjoy!

 

 

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