Sauerkraut Soup Soviet

8 C vegetable broth (or Chick'n Style Seasoning and water)
16 oz. can or jar reduced-salt sauerkraut
15 oz can low-salt tomato sauce
2 turnips, peeled, cubed (about 1 pound)
3 carrots, peeled, finely chopped
1 onion, finely chopped
1 t caraway seeds
Fresh ground pepper and salt (optional) to taste

Place all the ingredients in a large covered pot and bring to a boil. Reduce heat and cook for 1 hour. Serve hot with fresh bread. Can also be used as a sauce over brown rice or pasta, if the amount of stock is reduced to 4 cups.

The original Russian recipe was high in fat and cholesterol. This adaption retains the flavor, but is extremely low in fat and has no cholesterol. The caraway seeds are essential to bring out the traditional flavor in this dish.

Serves 8, each: Calories 161, Fat: 0.23 g (2% cff ), Carbohydrate 28.32 g, Protein 4.81 g.

Healing Heart Hint:
It's wise to avoid most seeds and nuts, as they are very high in fat. Caraway seeds and the seeds of some green spice plants are exceptions. If you crave nuts, there is one that is very low fat: the chestnut. Roasted chestnuts can be used to replace peanuts and cashews in many recipes, diced or finely ground. Before roasting (oven at 375° F. for 15-20 minutes or microwave) cut an X on the flat side to prevent them from exploding. Buy chestnuts in season, roast, chop and freeze. They'll keep frozen until the next chestnut season.

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©2000 Dr. Neal Pinckney Healing Heart Foundation