Sauerkraut Suppe

SAUERKRAUT SOUP

1 lb. potatoes

8 slices bacon (diced)

1 medium onion (diced)

1 16oz. can sauerkraut, drained

5 cups water

¼ cup apple juice

3 bouillon cubes

salt, pepper

1½ teaspoons caraway seeds

Wash potatoes, cover with water and cook until tender. Drain and set aside. In a large kettle fry bacon until crisp, add onion and drained sauerkraut and sauté for 5 minutes. Add 5 cups water, bouillon cubes, caraway seed and apple juice and bring to a boil. Then simmer for 20 minutes. Peel potatoes and cut into 1" cubes, add to soup, season with salt and pepper and cook another 5-10 minutes.

Serves 4