Preparation:
Heat the oil in a huge stockpot or Dutch broiler and sauté the onion for 2-3 minutes over medium heat.Add the leek, carrot and parsnip and keep on cooking for 8-10 minutes until the veggies soften.Stir in the garlic, caraway seeds, marjoram, allspice, juniper berries and narrows passes on and keep on cooking for 1-2 minutes, blending occasionally.Add the sauerkraut and keep cooking for 1-2 minutes. Then, add a spoon of veggie stock and stew for 10 minutes.Add the potatoes and the remainder of the stock and stew on a low intensity for 25 minutes or until the potatoes are fork-tender.Season to taste and present with rye bread or your #1 dried up bread.
Enjoy &
