Sauerkraut smells unpleasant while cooking, but its really yammy.
Chop onion and garlic and fry in the oil till golden. Add broth, sauerkraut and cubed beetroot (about 1/2 x 1/2 inch cubes). The broth should cover the veggies. Add salt and pepper.
The soup is ready when beetroot is tender, but I prefer cooking it for about 1 1/2 hours. If you use fresh herbs, add them just before you serve the soup.
Serve with warm vegan bread.