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Heat the oil in a large stockpot or Dutch oven and sauté the onion for 2-3 minutes over medium heat.
Add the leek, carrot and parsnip and continue to cook for 8-10 minutes until the veggies soften.
Stir in the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaves and continue to cook for 1-2 minutes, stirring occasionally.
Add the sauerkraut and continue cooking for 1-2 minutes. Next, add a ladle of veggie stock and simmer for 10 minutes.
Add the potatoes and the rest of the stock and simmer on a low heat for 25 minutes or until the potatoes are fork-tender.
Season to taste and serve with rye bread or your favourite crusty bread.