Vegan Recipes
Vegan Polish Sauerkraut Soup
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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:
- Prepare the vegetables: Chop the onion, mince the garlic, and dice the carrots, potatoes, and parsnip.
- 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.
- Add the vegetables: Add the diced carrots, potatoes, and parsnip to the pot. Stir well and cook for about 5 minutes.
- 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.
- Add the sauerkraut and spices: Stir in the sauerkraut, bay leaf, caraway seeds, and dried marjoram. Season with salt and pepper to taste.
- 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.
- Adjust seasoning: Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or marjoram to your preference.
- Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped dill.
- Enjoy: Serve the soup hot with a slice of crusty bread or a side of rye bread for a traditional touch.