Ingredients
2 tbsp unsalted butter or olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 large carrots, diced
2 stalks celery, diced
3 large Yukon Gold potatoes, peeled and cubed
2 cups sauerkraut, drained and chopped (reserve 1/4 cup juice for extra tang)
4 cups vegetable or chicken broth
1 bay leaf
1 tsp dried marjoram or thyme
Salt and fresh black pepper to taste
Fresh parsley, chopped (for garnish)
Crusty toasted bread (for serving)
Instructions
1. Sauté the aromatics: Heat butter or olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
2. Simmer the base: Add the cubed potatoes, bay leaf, marjoram, salt, pepper, and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, or until the potatoes are fork-tender.
3. Add the sauerkraut: Stir in the chopped sauerkraut (and reserved juice if you prefer a sharper taste). Simmer uncovered for another 10 minutes to let the flavors meld together.
4. Finish and serve: Remove the bay leaf. Adjust seasoning with salt and pepper. Ladle into deep bowls, top generously with fresh chopped parsley, and serve warm with thick slices of toasted crusty bread.