Sauerkraut Soup (Kapuśniak) Recipe

Peel and dice the potatoes, carrots and onions and set aside.
270 g potatoes, 80 g carrot, 50 g onion
Next dice the bacon.
85 g slices bacon
Heat up the oil in a soup pot then add the diced onion and carrots. Cook until the onion and carrots begin to soften, approximately 2-3 minutes tossing occasionally.
1 tbsp olive oil
Next, add the allspice, carraway, marjoram, salt and pepper. Toast for 30 seconds then add the stock and herbs. Cover and cook on medium heat for 15 minutes.
¼ tsp ground caraway, ½ tsp marjoram, 3 bay leaves, ¼ tsp allspice, ¼ tsp ground black pepper, ¼ tsp salt, 900 ml stock
In the meantime, in a smaller saucepan add the bacon to a saucepan and sauté on medium heat until it begins to shrink. Next, add the sauerkraut, without its juices. If you prefer a milder flavour rinse the sauerkraut before adding it to the Stew the sauerkraut on low heat while the rest of the soup cooks stirring occasionally.
375 g Sauerkraut
Add the potatoes to the soup pot and cook for 12-15 minutes until the potatoes are cooked through.
Once the potatoes are cooked, carefully pour the contents of the saucepan into the soup pot. Cook for another 10 minutes.
Taste the soup and add the sauerkraut juice from the jar to taste. If you prefer the soup more sour add more juice if not don’t add any.