Polish Sauerkraut Soup (Kapusniak)

skinnyspatula.com

Maureen Rose Rhowmine

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

½ teaspoon caraway seeds

1 teaspoon dried marjoram

1 teaspoon allspice

6 to 8 juniper berries

2 to 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

Directions at skinnyspatula.com

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