sauerkraut soup
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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:
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 sauP
