Jota Soup

I was introduced to this traditional European soup made of potatoes, beans, and sauerkraut while browsing vegan Twitter. I am more than eager to introduce more fermented foods into my meals, and I've currently been loving raw sauerkraut and its intense flavor. I used this recipe, but introduced a few changes to suit my tastes. I topped it with the vegan fried onion chips from Trader Joe's and it brought the soup to a whole next level. You need to give this soup a try, I think it wins as the best thing I ate in 2017.

Jota Soup
1 large onion (chopped)
6 large garlic cloves (minced)
5 small russet potatoes or 2 large  (not peeled, small cubes)
1 container Sonoma brinery sauerkraut
1/2 8 oz can tomato sauce
1 can pinto beans (drained, rinsed)
1 1/2 cubes Not-Beef bullion cubes + 3 C water
1/2 tsp liquid smoke
2 tsp paprika
generous black pepper
fried onions (top)
EVOO

1. In a large measuring cup or bowl mix bouillon and boiling water. Stir well and set aside.
2. In a large pot add 2-3 tsp of oil and heat to low-medium. Cook 4-5 minutes. Add garlic and cook another minute, stirring and making sure the garlic doesn't burn.
3. Add flour  and cook for 1 minute, stirring constantly and scraping the bottom of the pan.
4. Add tomato sauce, broth and liquid smoke. Stir. Add potato, entire container of sauerkraut + liquid, turn up the heat and bring to a boil. Turn heat to low and simmer until potatoes are tender (~20 minutes).
5. Add beans and stir. Simmer for another 15 minutes.
6. Top soup with fried onions and serve with warm bread.