Polish Sauerkraut Soup (Kapuśniak)

In a large Dutch oven or pot over medium-high heat, sauté the chopped onion and sliced kielbasa until browned.

Stir in the chicken bouillon paste until it dissolves.

Add the shredded carrots and drained sauerkraut to the pot and stir to combine.

Pour in the water, ensuring all ingredients are covered.

Add the bay leaves, allspice berries, and dried marjoram. Stir well.

Bring the soup to a simmer and cook for about 20 minutes to allow the flavors to meld.

Add the diced potatoes and soy sauce to the soup.

Cover the pot, reduce the heat to low, and simmer for another 20-25 minutes, or until the potatoes are tender.

To make the roux, heat the neutral oil in a small skillet over medium heat. Whisk in the flour to form a smooth paste.

Carefully ladle about a cup of the hot soup broth into the roux, whisking constantly until the mixture is smooth and free of lumps.

Pour the roux mixture back into the soup pot, stirring continuously until it is fully incorporated and the soup begins to thicken.

Simmer for a few more minutes, then remove from heat. Garnish with fresh parsley before serving.