Polish sauerkraut soup


°2 tablespoons of sunflower oil

°1 large onion, diced

°1 medium white and light green shallot, thinly sliced

°1 carrot cut into cubes

°1 medium parsnip, cut into cubes

°2 large garlic cloves, finely chopped

°1/2 teaspoon cumin seeds

°1 teaspoon of dried marjoram

°1 teaspoon of spices

°6-8 juniper berries

°2-3 bay leaves

°400g (1lb) sauerkraut, drain

°3 potatoes, peel and cut to 1-inch cube (about 500g)

°1.5 l (6 c) vegetable broth

°Salt & freshly ground pepper to taste


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

Add the leeks, carrots, and parsnips and continue to cook for 8-10 minutes, until the vegetables are tender.

Add the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaf and continue to cook for 1-2 minutes, stirring occasionally.

Add the sauerkraut and continue to cook for 1-2 minutes. Next, add a ladleful of vegetable broth and simmer for 10 minutes.

Add the potatoes and the rest of the stock and simmer for 25 minutes or until the potatoes are tender with a fork.

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

Enjoy !

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