⅓cupsauerkraut(45 g / do not include sauerkraut brine)
¼cupchopped fresh dill(10 g)
Stovetop Ingredients
2cupsdiced beets(250 g / no need to peel)
2cupsdiced carrots(250 g/ no need to peel)
1cupdiced red onion(130 g)
1tablespoonminced garlic cloves
3cupslow-sodium vegetable broth(705 ml)
1 ½cupswater(355 ml)
1cupchopped red cabbage(120 g)
2tablespoonstomato paste
1tablespoonapple cider vinegar
1 ½tablespoonslemon juice
½teaspoonsalt
¼teaspoonblack pepper(about 10 turns)
1bay leaf
⅓cupsauerkraut(45 g / do not include sauerkraut brine)
¼cupchopped fresh dill(10 g)
Instructions
Instant Pot Instructions
Press the saute button on your Instant Pot (IP) and allow the inner pot to heat up for 2 minutes. Add the beets, carrots, onion and garlic and saute for 3 minutes, stirring frequently and adding a splash of water if it begins to stick.
Turn off the IP and add the broth, cabbage, tomato paste, vinegar, lemon juice, salt, pepper and bay leaf. Stir to combine, scraping up any stuck bits from the bottom of the pot. Lock the lid into place, making sure the nozzle is in the sealing position.
Set the timer for 10 minutes on Manual (or Pressure Cooking) mode. When the timer goes off, use the natural release method for 5 - 10 minutes, then manually release any remaining pressure.
Remove the lid, discard the bay leaf, and stir in the sauerkraut and dill. Tip: Use a fork to lift the sauerkraut out of the jar and into your measuring cup.
Serve warm and add a dollop of plant based sour cream on top (link to a yummy recipe below).
Stovetop Instructions
Heat a large stockpot over medium heat for 2 minutes. Add the beets, carrots, onion and garlic and saute for 10 minutes, stirring often and adding a splash of water if they stick to the pot.
Add the broth, water, cabbage, tomato paste, vinegar, lemon juice, salt, pepper and bay leaf and stir. Bring to a boil over high heat then reduce the heat to medium-low and place a lid on the pot at an angle. Simmer for 25 minutes, until the beets and carrots are tender.
Remove from the heat, discard the bay leaf, then stir in the sauerkraut and dill. Tip: Use a fork to lift the sauerkraut out of the jar and into your measuring cup.
Serve warm and add a dollop of plant based sour cream on top (link to a yummy recipe below).