Polish Sauerkraut Soup (Kapusniak)

Name: Polish Sauerkraut Soup (Kapusniak)
Total time: 60 min
Yield: 1
Ingredients: 2 Tbsp sunflower oil; 1 large onion, diced; 1 medium leek, white light green parts only, finely sliced; 1 medium carrot, diced; 1 medium parsnip, diced; 2 large garlic cloves, finely chopped; 1 tsp dried marjoram; 1 tsp allspice; 6-8 juniper berry; 2-3 bay leaf; 400 gal sauerkraut, drained; 3 potatoes, peeled cut into 1-inch cubes; 1.5 litres vegetable stock; salt freshly ground pepper to taste; 1/2 tsp caraway seed

1 hr(s) 0 mins

Total time

1

Serving

15

Ingredients

Enable cook mode

Ingredients

Tbspsunflower oil

large onion, diced

medium leek, white light green parts only, finely sliced

medium carrot, diced

medium parsnip, diced

large garlic cloves, finely chopped

tspdried marjoram

tspallspice

6-8 juniper berry

2-3 bay leaf

400

galsauerkraut, drained

potatoes, peeled cut into 1-inch cubes

1.5 litres vegetable stock

salt freshly ground pepper to taste

¹⁄₂

tspcaraway seed

Directions

Step 1

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

Step 2

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

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