Ingredients:
two tbsp sunflower oil
1 large onion, diced 1 medium leek, neatly cut just the white and light green bits
1 medium diced carrot
1 medium diced parsnip
2 finely minced big garlic cloves
a half teaspoon caraway seeds
1 teaspoon marjoram dried
1 teaspoon ground allspice
juniper berries, 6-8
2 to 3 bay leaves
400 g (1 pound) drained sauerkraut
3 peeled and cut into 1-inch cubes potatoes (500 g)
6 cups vegetable stock, 1.5 liters
Season with salt and freshly ground pepper to taste.

In a large stockpot or Dutch oven, heat the oil and sauté the onion for 2-3 minutes over medium heat.
Cook for another 8-10 minutes, or until the leek, carrot, and parsnip soften.
Cook for 1-2 minutes, stirring regularly, after adding the garlic, caraway seeds, marjoram, allspice, juniper berries, and bay leaves.
Cook for another 1-2 minutes after adding the sauerkraut. After that, add a ladle of veggie stock and cook for 10 minutes.
Simmer the potatoes and the remaining liquid for 25 minutes, or until the potatoes are fork-tender.
Season with salt and pepper to taste, and serve on rye bread or your favorite crusty bread.

Enjoy!