Instructions
- 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.
- Saute the onions and the mushrooms for about 10 minutes until the onions are translucent.
- Add the garlic and saute for about 1 minute
- Take the onions, mushrooms, and garlic off the heat and set the mixture aside.
- Put the sauerkraut in a heavy soup pot over low heat.
- Add the sauteed mushrooms, onions and garlic
- Add the broth, caraway, allspice, and pepper
- Add the boiled and sliced potatoes
- Add the Kielbasa and bacon bits (or leave out if you prefer vegetarian)
- Bring the mixture to a simmer and let it cook on low for about 30 minutes or more.
Notes
I didn’t use salt because the sauerkraut is fairly salty. Taste before you salt.
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