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Sauerkraut Soup

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  • 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:

  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.

Enjoy !

 

 

 

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