Vegan Polish Sauerkraut Soup

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and diced
• 1 small parsnip, diced (optional)
• 4 cups vegetable broth
• 2 cups water
• 4 cups sauerkraut, drained and rinsed
• 1 bay leaf
• 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• Salt and pepper to taste
• Fresh dill, chopped (for garnish)

Instructions:

1. Prepare the vegetables: Chop the onion, mince the garlic, and dice the carrots, potatoes, and parsnip.
2. Sauté the onion and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
3. Add the vegetables: Add the diced carrots, potatoes, and parsnip to the pot. Stir well and cook for about 5 minutes.
4. Add the broth and water: Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Add the sauerkraut and spices: Stir in the sauerkraut, bay leaf, caraway seeds, and dried marjoram. Season with salt and pepper to taste.
6. Simmer the soup: Let the soup simmer for about 30-40 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally.
7. Adjust seasoning: Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or marjoram to your preference.
8. Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped dill.
9. Enjoy: Serve the soup hot with a slice of crusty bread or a side of rye bread for a traditional touch.