🥬 Vegan Polish Sauerkraut Soup (Kapusniak)

Ingredients

• 2 tbsp oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 carrot, sliced

• 1 small parsnip or extra carrot, sliced (optional but traditional)

• 2 medium potatoes, diced

• 2 cups sauerkraut, drained (rinse lightly if very sour)

• 5–6 cups vegetable broth

• 1 bay leaf

• 1 tsp marjoram or thyme

• ½ tsp smoked paprika

• Salt & black pepper to taste

• 1 tbsp soy sauce or miso (for umami)

• Fresh dill or parsley (to serve)

Instructions

1. Heat oil in a pot. Sauté onion until soft. Add garlic and cook briefly.

2. Add carrot and parsnip; cook 3–4 minutes.

3. Stir in potatoes, sauerkraut, broth, bay leaf, herbs, paprika, and pepper.

4. Bring to a boil, then simmer 30 minutes until vegetables are tender.

5. Stir in soy sauce or miso. Taste and adjust salt.

6. Remove bay leaf and serve hot, topped with dill or parsley.