Polish sauerkraut soup can be made with bits of smoked meat and bacon or strictly vegetarian. It’s your preference.
Author: Rebecca Forstadt Olkowski
Recipe type: Soup
- 1 onion chopped
- 2 cups of sliced brown mushrooms (dried imported wild mushrooms are even better)
- 4 cloves of garlic minced
- 2 lbs of fermented sauerkraut (German sauerkraut is the best) drained.
- 2 cups of boiled and sliced potatoes (Since they will simmer in the soup they don’t need to be completely done)
- 6 strips of bacon (optional) or substitute 1-2 Tbsp of olive oil
- ½ of a 2 foot smoked Kielbasa sausage cubed (optional)
- 48 oz of canned or boxed broth (I used chicken but you can also use vegetarian – best to use organic and low sodium)
- 1 Tbsp caraway seeds
- Black pepper to taste
- 1 tsp of ground allspice
- Fry the bacon strips in a skillet until the bacon is crispy. Remove the bacon and set them on paper towels. Leave the drippings in the skillet. (If you prefer not to use bacon, simply heat the olive oil in the skillet instead)
- When the bacon is cool chop it into bacon bits.