Hearty Sauerkraut Soup

• 2 pounds sauerkraut, preferably from a bag
• 1 pound ground Beef
• 1/2 pound smoked slab bacon
• 1 packet (14 oz.) Polish kielbasa (or another smoked sausage)
• 1 large onion
• 2 garlci cloves
• 1/4 cup rice
• 2 Bay leaves
• 1 tablespoon Paprika
• 1 tablespoon tomato paste
• 4-5 black peppercorns
• 2 tablespoons oil or pork lard
• 3 cups water, pluse more if needed
• salt and pepper to taste

1. Rinse sauerkraut and leave in colander to drain. Dice bacon and onion, mince the garlic and slice the sausage.
2. Cook onion and bacon in oil in a large pot or Dutch oven over medium heat until lightly browned. Add the sausage and cook until edges start to brown. Add ground beef and cook, stirring frequently, until no longer pink. Do not allow the beef to brown. Stir in sauerkraut, garlic, bay leaves, peppercorns and paprika. Add one cup water, cover and cook, stirring occasionally, for 30 minutes. Stir in tomato paste and remaining water and bring to a boil. Lower the heat. Add rice, cover and simmer for another 30 minutes. Season the soup with salt and pepper to taste.
3. Note: taste before adding salt as sauerkraut, bacon and sausage are naturally salty.

sauerkraut, ground beef, bacon, packet, onion, garlci, rice, bay leaves, paprika, tomato paste, black peppercorns, oil, water, salt

Taken from food52.com/recipes/34866-hearty-sauerkraut-soup (may not work)