°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.