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 litres (6 cups) vegetable stock
• Salt and freshly ground pepper to taste

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 favourite crusty bread.
Enjoy !