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Polish Sauerkraut Soup
Polish Sauerkraut Soup

Polish Sauerkraut Soup
Polish Sauerkraut Soup
Source
Ingredients:
1
Servings
  • 2
    tbsp
     sunflower oil
  • 1
    item
     large onion, diced
  • 1
    item
     medium leek, white and light green parts only, finely sliced
  • 1
    item
     medium carrot, diced
  • 1
    item
     medium parsnip, diced
  • 2
    item
     large garlic cloves, finely chopped
  • 0.5
    tsp
     caraway seeds
  • 1
    tsp
     dried marjoram
  • 1
    tsp
     allspice
  • 6
    item
     juniper berries
  • 2
    item
     bay leaves
  • 400
    g
     (1 lb) sauerkraut, drained
  • 3
    item
     potatoes, peeled and cut into 1-inch cubes (about 500 g)
  • 1.5
    l
     (6 cups) vegetable stock
  • 1
    item
     salt and freshly ground pepper to taste
Polish Sauerkraut Soup
Instructions:
  1. Heat the oil in a large stockpot or Dutch oven and sauté the onion for 2-3 minutes over medium heat.
  2. Add the leek, carrot and parsnip and continue to cook for 8-10 minutes until the veggies soften.
  3. Stir in the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaves and continue to cook for 1-2 minutes, stirring occasionally.
  4. Add the sauerkraut and continue cooking for 1-2 minutes. Next, add a ladle of veggie stock and simmer for 10 minutes.
  5. 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.
  6. Season to taste and serve with rye bread or your favourite crusty bread.
  • 2
    tbsp
     sunflower oil
  • 1
    item
     large onion, diced
  • 1
    item
     medium leek, white and light green parts only, finely sliced
  • 1
    item
     medium carrot, diced
  • 1
    item
     medium parsnip, diced
  • 2
    item
     large garlic cloves, finely chopped
  • 0.5
    tsp
     caraway seeds
  • 1
    tsp
     dried marjoram
  • 1
    tsp
     allspice
  • 6
    item
     juniper berries
  • 2
    item
     bay leaves
  • 400
    g
     (1 lb) sauerkraut, drained
  • 3
    item
     potatoes, peeled and cut into 1-inch cubes (about 500 g)
  • 1.5
    l
     (6 cups) vegetable stock
  • 1
    item
     salt and freshly ground pepper to taste
1
Servings
0

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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