Sauerkraut soup

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