The combination of cabbage and sauerkraut might seem like a cruciferous overkill to some, but to those who are aficionados of superfoods, that would be right up their alley.

The following soup recipe has both cabbage and sauerkraut, as well as several other vegetables including carrots, potatoes and tomatoes, some of my favorites. So when I spotted it on the internet recently, my mind was made up. I had to give it a try.

I made a few adjustments to the original recipe such as adding some sugar to offset the acidity of the tomatoes, as well as tossing in some sliced carrots.

If you are an adventurous sort who likes a soup that doesn’t contain any meat, this recipe is just for you.

Cabbage Sauerkraut Soup
⅓ cup olive oil
3 medium onions, quartered
6 large cloves garlic
3 stalks celery, diced
2 carrots, sliced thinly
2 large potatoes, peeled and cut into small chunks
1 teaspoon dill weed
1 medium head cabbage, cut into chunks
1 quart sauerkraut
4 cups canned tomatoes
3 tablespoons paprika
Salt to taste
8 cups broth
4 cups water
3 tablespoons sugar
3 tablespoons lemon juice
Pepper to taste
Heat the oil in wide soup pot. In a food processor, coarsely chop onions, leeks, garlic, celery and add to the hot oil. Sauté until translucent. Add all remaining ingredients except caraway seeds and the pepper, and bring to a boil. Reduce the flame to medium and cook, covered, 1 hour. Add the caraway seeds and the pepper and cook another 10 minutes. Cream with an immersion blender until smooth. Adjust the texture and seasonings. Serve hot.
Yield: Serves 12.