Ingredients

The following ingredients have 6 Servings
  • 9.88 ounces sauerkraut (chopped)
  • 1.1 pounds potatoes (peeled, cubed)
  • 1 medium carrot (peeled, finely diced)
  • 1.76 ounces celeriac (small piece, peeled, finely diced)
  • ½ small leek (thinly sliced)
  • 1 onion (finely chopped)
  • 1 bay leaf
  • ⅓ teaspoon allspice powder
  • 2 tablespoons vegetable oil
  • 6 cups vegetable or chicken stock (adjust the amount to your preference)
  • Salt and pepper to taste

Instruction

  • In a large pot heat up the oil, add the bay leaf, onion and fry for a couple of minutes over a medium heat stirring occasionally.
  • Add the sauerkraut (and meat if using, see *Notes below), stir and continue frying for another minute or so. Add 1/2 the amount of stock, cover and bring to boil. Lower the heat and simmer for 20 minutes stirring occasionally.
  • Add the rest of the ingredients (NOT the salt), including the remaining stock, stir, cover, bring to boil again and continue cooking over a low heat for 50 minutes. DO NOT add salt until the soup is fully cooked as the sauerkraut is salty so taste the soup to decide how much salt it needs.