Month: January 2020

Tasty, tangy sauerkraut soup

This is a tasty, tangy soup I enjoy especially after winter fasts – including the 7-day water fast I just finished yesterday. Before global trade overpowered local economies and foods, winter was always the time to eat preserved vegetables such as sauerkraut – especially in areas with a cold winter climate. Through the process of fermentation, sauerkraut gains many healthy nutrients not found in raw cabbage. Boiling the sauerkraut for this soup does unfortunately destroy its natural probiotics, but the organic acids produced by them remain intact. In Eastern Europe and Russia, sauerkraut and grated cabbage (both raw and boiled) have always been used to break fasts. The high Vitamin C content and antioxidants help to revive the liver, and the fibre helps to ‘scrub’ out the intestines before returning to an everyday diet. *Note: this soup is not suitable for those following a zero-sodium protocol. Basic ingredients: 500g / 1 lb. potatoes 500g / 1 lb. sauerkraut 1 medium onion 1 large carrot ½ vegetable stock cube Optional additional ingredients: 100g kidney beans (pre-soaked, …