Inspired by a traditional Polish "Kapusniak" recipe gleaned from various websites
Serves 5 generously
Ingredients:
- 2 Tbsp vegetable oil
- 1 tsp cumin seeds
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 medium potatoes cut in to large cubes
- 4 medium carrots cut in to large pieces
- 2 cups tightly packed sauerkraut (home-made or store-bought), juice reserved
Method:
- Heat the oil in a pot and add the cumin seeds
- When the cumin seeds are fragrant, add the onion and saute until translucent on medium heat
- Add the minced garlic and sauce for a minute
- Add the potatoes, and carrots and 2 cups of water and bring to a boil
- Lower the heat, close with a lid and simmer for around 7 to 10 minutes until the potatoes and carrots are cooked
- Add the sauerkraut and some of the reserved juice (depending on how salty/sour you like the soup to be)
- Add some more water if the soup is too thick
- Close with a lid and again simmer for around 5 minutes and turn off the heat