Ingredients:
- 2 tablespoons sunflower oil
- 1 large onion, diced
- 1 medium leek, white and light green parts only, finely sliced
- 1 medium carrot, diced
- 1 medium parsnip, diced
- 2 large garlic cloves, finely chopped
- 1/2 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1 teaspoon allspice
- 6-8 juniper berries
- 2-3 bay leaves
- 400 g (1 lb) sauerkraut, drained
- 3 potatoes, peeled and cut into 1-inch cubes (about 500 g)
- 1.5 litres (6 cups) vegetable stock
- Salt and freshly ground pepper to taste
Preparation:
- Heat the sunflower oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and sauté for 2-3 minutes until it begins to soften.
- Add the sliced leek, diced carrot, and parsnip. Continue cooking for 8-10 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the finely chopped garlic, caraway seeds, dried marjoram, allspice, juniper berries, and bay leaves. Cook for an additional 1-2 minutes to release the aromatic flavors.
- Add the drained sauerkraut and cook for 1-2 minutes, then pour in a ladle of vegetable stock. Simmer for 10 minutes to meld the flavors.
- Add the cubed potatoes and the remaining vegetable stock. Reduce the heat to low and simmer for 25 minutes or until the potatoes are fork-tender.
- Season the soup with salt and freshly ground pepper to taste. Serve hot with a slice of rye bread or your favorite crusty bread for a comforting meal.
This Sauerkraut Soup is a nourishing and flavorful dish, perfect for chilly evenings. Its rich blend of spices and vegetables makes it a standout in Eastern European cuisine. Enjoy this hearty soup as a satisfying main course or pair it with a side salad for a complete meal!