*Methods:
Heat OilPainting in a large saucepan or Dutch roaster and sauté the onions for 2- 3 twinkles over medium heat.
Add the leeks, carrots, and parsnips and continue to cook for 8- 10 twinkles, until the vegetables are tender.
Add the garlic, caraway seeds, marjoram, allspice, juniper berries and bay splint and continue to cook for 1- 2 twinkles, stirring sometimes.
Add the sauerkraut and continue to cook for 1- 2 twinkles. Next, add a scoop of vegetable broth and poach for 10 twinkles.
Add the potatoes and the rest of the stock and poach for 25 twinkles or until the potatoes are tender with a chopstick.
Season to taste and serve with rye chuck or your favorite blunt chuck .
Enjoy!
Pages: 1 2