Sauerkraut soup

Sauerkraut soup

 INGREDIENTS:

• 2 tablespoons sunflower oil
• 1 large onion, diced
• 1 medium-sized leek, only the white and light green part, finely chopped
• 1 medium-sized carrot, chopped, diced
• 1 medium-sized parsnip, diced
• 2 large garlic cloves, finely chopped
• 1/2 teaspoon cumin
• 1 teaspoon dried marjoram
• 1 teaspoon Jamaican chili pepper
• 6-8 juniper berries
• 2-3 bay leaves
• 1 pound sauerkraut, drained
• 3 potatoes, peeled and cut into 2.5 cm cubes (approx. 500 g)
• 1.5 liters (6 cups) vegetable broth
• Salt and freshly ground pepper to taste

PREPARATION:

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

Add the leek, carrot and parsnips and continue cooking for 8-10 minutes until the vegetables are soft.

Add the garlic, cumin, marjoram, allspice, juniper berries and bay leaves and continue to fry for 1-2 minutes, stirring occasionally.

Add the sauerkraut and continue cooking for 1 to 2 minutes. Then add a ladle of vegetable broth and cook for 10 minutes.

Add the potatoes and the remaining stock and simmer for 25 minutes  until the potatoes are tender.

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

Have fun!