Annettes Best Sauerkraut Soup

This is also known as Kapuśniak. I wasn't a fan of any that I found online, so I started tweaking it until I had a soup that was just right.

INGREDIENTS

• 4 large potatoes or 1 1/2 lb fingerlings, diced
• 1 lb sauerkraut
• 4 1/2 c water
• 2 cups potato water
• 2 bay leaves
• 2 Tbs dried basil
• 2 Tbs dried chives
• 3 all spice seeds or 1 tsp powder
• 2 c bacon, about six slices
• 1 medium onion or 1/2 large onion, diced
• 4 beef bouillon cube or 3 tsp powder
• 2 cloves garlic, minced
• Salt and pepper

Optional:

• 2 lb pork, lamb, goat ribs
• Dill for garnish
• Chopped mushrooms
• Chopped carrots

Scrub or peel potatoes, making sure they are clean. Boil potatoes in water until soft. Reserve 2 cups of potatoes water for soup and strain rest.

In stew pot cook bacon and onions until bacon is starting to crisp. Pour off fat and return to pot.

Add water, plus two reserved from potatoes, and remaining ingredients to pot. Salt and pepper to taste. Bring to a boil, then immediately turn down to simmer. Simmer for 30 minutes.

Don't use turkey bacon. The kraut overpowers the light flavor.

Corned beef wasn't bad.

Adding sour cream or plain Greek yogurt was good.