hearty sauerkraut soup recipe a flavorful eastern european delight
Eastern European, Soups, Vegetarian

Hearty Sauerkraut Soup Recipe: A Flavorful Eastern European Delight

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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:

  1. 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.
  2. Add the sliced leek, diced carrot, and parsnip. Continue cooking for 8-10 minutes, stirring occasionally, until the vegetables are tender.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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