A deceptively simple soup with some secret weapons: sauerkraut, allspice, and marjoram.
This recipe is adapted from the wonderful New York City restaurant Veselka, possibly best known for its Eastern European pierogies and borscht, but whose other offerings should not be overlooked. Vanns Marjoram is the secret star of this simple soup, adding a touch of undefinable herbal flavor throughout. Marjoram is one of those herbs you might never have used or even heard of before -- imagine oregano with just a hint of a minty aftertaste. The combination of the marjoram, the warmth of the allspice, and the slightly floral taste of the bay leaves make for a simple soup with great depth of flavor, and the sauerkraut adds a nice tang. Enjoy on a cold day with a piece of buttered toast!
Serves 6-8. Adapted from Veselka.
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