Polish Sauerkraut Soup

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


Heat the oil in a large stockpot or Dutch oven and sauté the onion for 2-3 minutes over medium heat.

Add the leek, carrot and parsnip and continue to cook for 8-10 minutes until the veggies soften.

Stir in the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaves and continue to cook for 1-2 minutes, stirring occasionally.

Add the sauerkraut and continue cooking for 1-2 minutes. Next, add a ladle of veggie stock and simmer for 10 minutes.

Add the potatoes and the rest of the stock and simmer on a low heat for 25 minutes or until the potatoes are fork-tender.

Season to taste and serve with rye bread or your favourite crusty bread.


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