Finely chop the sauerkraut (if it’s in large pieces) and reserve the juice.

Peel and dice the potatoes, carrots, and parsnips into bite-sized pieces.

Slice the smoked kielbasa into coins or half-moons.

Measure out your spices: juniper berries, bay leaves, allspice, salt, and pepper.

Heat a small skillet over medium heat and lightly brown the kielbasa slices and set it aside

In the same pot, add the leeks, parsnips, and carrots to the rendered fat. If needed, add a knob of butter for extra richness. Sauté until softened and lightly golden.

Pour in the broth, scraping up any browned bits from the bottom of the pot for maximum flavor. Add the juniper berries, bay leaves, allspice, marjoram, smoked paprika, and caraway seeds.

Stir in the diced potatoes and simmer until just tender, about 10–12 minutes.

Stir in the chopped sauerkraut and continue simmering for 15–20 minutes

Return the cooked kielbasa to the pot, allowing it to warm through and meld with the soup’s flavors.

Taste the soup and adjust the flavors. Add sauerkraut juice for extra tanginess, a pinch of sugar if it’s too sour, or more salt and pepper to taste.

Whip up a quick horseradish cream by mixing sour cream or crème fraîche with freshly grated horseradish.

Toast pretzel croutons by cubing pretzel buns, tossing them with a little olive oil and caraway seeds, and baking until crisp.