Sauerkraut Soup

• 2-3 Russet Potatoes - cubed
• 4-5 Large Carrots - sliced
• 1 Large Yellow Onion - chopped
• 1 Poliska Kilbasa - sliced
• 12 oz Sauerkraut (Klassen is best)
• 4-8 Cups Water
• 4-8 teaspoons Beef Bouillion Granules
• 2-4 shakes Tobasco
• 6 Cloves Garlic - Minced
• Salt & Pepper to Taste
• Crusty Bread

1. 1) Combine first three ingredients in Large Stock Pot
2. 2) Fill with 4-8 cups water (enough to cover vegetables)
3. 3) Add 1 teaspoon Beef Bouillion Granules to every cup of water used.
4. 4) Bring to boil and then reduce heat to "light" boil until vegetable are cooked
5. 5) Add Kilbasa & Sauerkraut
6. 6) Add 2-3 splashes of Tobasco
7. 7) Simmer for 15 minutes and then adjust seasoning adding salt & pepper to taste and more tobasco if you'd like.
8. Serve with Warm Crusty Bread and Butter

potatoes, carrots, water, bouillion, garlic, salt, crusty bread

Taken from www.epicurious.com/recipes/member/views/sauerkraut-soup-50087012 (may not work)