A vegan kapustnica (Slovak sauerkraut soup) made with sauerkraut, root vegetables, dried mushrooms and dried fruit, finished with cubes of baked smoked tempeh. Aromatic, hearty and even tastier the next day.
- Category
- soup
- Portion
- 300 g
- Yield
- 10 servings
- Nature (TCM)
- warming
- Nature (Ayurveda)
- kapha ↓ · vata °
TCM: Smoked paprika, juniper and marjoram, together with the long simmering of the sauerkraut, warm the body and support digestion.
Ayurveda: Sour and warming; served hot it supports agni, and the fermented cabbage provides probiotics.
Ingredients
Soup base
- Sauerkraut, lightly chopped – 1,800 g
- Carrots, finely diced – 300 g
- Parsley root, finely diced – 300 g
- Water or vegetable stock – 2,500–2,800 ml
Mushrooms and dried fruit
- Dried porcini – 40 g
- Dried shiitake mushrooms – 20 g
- Prunes – 80 g (half diced, half soaked in hot water until plump)
- Dried cranberries – 60 g
Tempeh
- Tempeh – 600 g
- Vegetable oil – 30 ml
- Smoked paprika – 6 g
Spices — base
- Bay leaves – 5
- Allspice (whole) – 10
- Black peppercorns (whole) – 15
- Juniper berries, lightly crushed – 8
- Salt – 18–20 g (to taste)
Final seasoning
- Nutritional yeast – 20 g
- Ground dried mushrooms (porcini + shiitake) – 10 g
- Smoked paprika – 4 g
- Ground black pepper – 2 g
- Crushed allspice – 2 g
- Dried marjoram – 3 g
- Crushed juniper berries – 2 g
Method
Tempeh
- Brush the whole block of tempeh with oil and sprinkle with smoked paprika.
- Bake in the oven at 180 °C for about 30 minutes.
- Once cooled, cut into 1.5 cm cubes.
Kapustnica
- Put the sauerkraut, carrots, parsley root, bay leaves, whole allspice and black peppercorns, and juniper into a large pot.
- Add the soaked mushrooms (with their water), the diced prunes and the cranberries.
- Pour in the water or stock and bring to a boil.
- Lower the heat and simmer for 45–60 minutes, until the vegetables are soft.
- Add the baked tempeh and simmer briefly for 10 minutes.
Seasoning
- Stir in the nutritional yeast, ground mushrooms, smoked paprika, marjoram and ground spices.
- Season with salt as needed.
- Let the kapustnica rest for at least 15 minutes so the flavors come together.
Serving
Serve 300 ml per portion; you can add fresh bread or a gluten-free alternative.
Key ingredients
- White cabbage
- Fibre and glucosinolates; slow-cooked, it supports digestion and the gut flora.
- Tempeh
- Fermented soy — protein plus probiotic potential, easier to digest than tofu.
- Shiitake mushrooms
- Beta-glucans support immunity; natural umami without meat.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
Why it’s good for the body
- Sauerkraut provides fiber and probiotics.
- Tempeh is a fermented source of plant protein.
- Dried mushrooms bring umami and beta-glucans.
- The spices and juniper traditionally support digestion and warm the body.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- A hearty, aromatic vegan version of traditional kapustnica.
- Suited to Christmas and winter menus, and to a buffet as well.
- Even better the next day.