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Polish Sauerkraut Soup
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S. Chokel


  • 1 lb (.5 kg). sauerkraut
  • 6 cups (1425 ml) rich beef broth
  • 1/4 lb (.1 kg). bacon, diced
  • 1 large onion, diced
  • 2 tbsp (30 ml) flour (or Wondra)
  • 3 tbsp (45 ml) cold water
  • Salt and Pepper to taste
  • Boiled Potatoes (1-2 medium per person served)
  • Rinse the sauerkraut with cold water and cut up finely.
  • Cook in a small amount of boiling water uncovered for a few minutes.
  • Cover, and reduce the heat and simmer for about 30 minutes.
  • Add the broth.
  • Fry the bacon and onions together until golden, then sprinkle with the flour and the three tbsp of water, mix well.
  • Add the bacon/onion mixture to the soup pot and season with salt and pepper to taste.
  • Serve with boiled potatoes on individual soup plates.
You can leave the potatoes whole if they are small fingerlings or baby potatoes, or cut up larger potatoes. At our house, we like to use richly buttered and creamy mashed potatoes and we put in extra sauerkraut to the soup. Very tasty to dip in a nice peasant style sourdough or marble rye bread to this soup too!

Add homemade egg noodles to the soup for a really good "dumpling" option.

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