Polish sauerkraut soup

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*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 twinklesstirring 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!

 

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