My Polish girlfriend, Eva and her family joined us for Thanksgiving this year. She offered to make her mother's Sauerkraut Soup as part of our meal. The original recipe contains sausage and bacon that we left out as some of us do not eat land animals but you can add them if you prefer.
1 rasher bacon, chop into small pieces (optional) or 1 tablespoon of butter
3 links kielbasa sausage (optional)
1 white onion, chopped
5 medium potatoes, peel and chop into bite sizes
2 carrots, chop into bite sizes
1/2 gallon rich vegetable broth
3 14.5 oz jar sauerkraut (drained)
1 teaspoon cumin
1 teaspoon paprika
2 bay leaves
pinch of sugar
1/2 teaspoon caraway seeds (optional)
3 tablespoons fresh parsley, chop
black pepper
fresh cream
Fry bacon bits in the pot you will use for the soup. Add onions and kielbasa (optional), saute until golden brown. Add broth, potatoes, and carrots. Cook until potatoes are soft (about 10 minutes). Add sauerkraut, cumin, sugar, paprika, caraway seeds (optional), and fresh parsley. Season with black pepper. Stir to combine, cover, and simmer for two hours.
Drizzle fresh cream at serving as cream will separate due to the acidity of the sauerkraut. Mix cream into the soup. Garnish with fresh parsley.
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