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 liters (6 cups) vegetable stock
Salt and freshly ground pepper to taste
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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 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 favorite crusty bread.Enjoy!