Saurkraut Soup

Balcer Rating: 3.5*

*With some adjustments this could easily become a favorite on a cold, rainy day.

 Sauerkraut Soup

Ingredients:
1 (32-oz.) jar sauerkraut
4 medium  potatos, cubed
1 large onion, thinly sliced
1 clove garlic, chopped
1/2 teaspoon fennel seeds
1/2 teaspoon caraway seeds
1 teaspoon paprika
3 tablespoon tomato paste
8 cups beef stock
Salt and pepper

Directions:
1) Drain and rinse sauerkraut. Place in a large bowl; cover with cold water and soak for 20 minutes. Drain. Set aside. Place cubed potato in a bowl. Cover with cold water. Drain just before using.
2) Add onions to pan and saute until transparent. Add garlic and saute until fragrant, about 30 seconds. Return bacon and sausage to pan. Add fennel, caraway seeds, paprika and tomato paste. 
3) Place sauerkraut in a large soup pot. Add beef stock and bring to a boil. Reduce heat to medium; add drained potato and contents of skillet. Simmer for 1 hour. Season to taste with salt and pepper. Yield: 8 servings.