Polish sauerkraut soup

• 2 tablespoons of sunflower oil
• 1 large onion, diced
• 1 medium white and light green shallot, thinly sliced
• 1 carrot cut into cubes
• 1 medium parsnip, cut into cubes
• 2 large garlic cloves, finely chopped
• 1/2 teaspoon cumin seeds
• 1 teaspoon of dried marjoram
• 1 teaspoon of spices
• 6-8 juniper berries
• 2-3 bay leaves
• 400g (1lb) sauerkraut, drain
• 3 potatoes, peel and cut to 1-inch cube (about 500g)
• 1.5 l (6 c) vegetable broth
• Salt & freshly ground pepper to taste

Instruction

1. Heat oil in a large saucepan or Dutch oven and sauté the onions for 2-3 minutes over medium heat.
2. Add the leeks, carrots, and parsnips and continue to cook for 8-10 minutes, until the vegetables are tender.
3. Add the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaf and continue to cook for 1-2 minutes, stirring occasionally.
4. Add the sauerkraut and continue to cook for 1-2 minutes. Next, add a ladleful of vegetable broth and simmer for 10 minutes.
5. Add the potatoes and the rest of the stock and simmer for 25 minutes or until the potatoes are tender with a fork.
6. Season to taste and serve with rye bread or your favorite crusty bread.