Sore Loser'S Polish Sausage Soup

• 2 Tbsp. bacon drippings or vegetable oil
• 1 c. coarsely chopped yellow onions
• 6 c. beef broth or water
• 1 (12 oz.) can beer
• 1 (1 lb.) pkg. fresh sauerkraut or 1 (16 oz.) can sauerkraut
• 1 (16 oz.) can tomatoes, torn into pieces
• 2 Tbsp. brown sugar
• 1/2 tsp. red pepper flakes (more or less to taste)
• 1 lb. smoked kielbasa (Polish sausage), thinly sliced
• 2 c. cubed potatoes

1. Film a heavy Dutch oven or stockpot with bacon drippings.
2. Add onions and cook over medium heat, stirring occasionally, until translucent, about 5 minutes.
3. Add broth, beer, sauerkraut, tomatoes, brown sugar and red pepper flakes.
4. (Don't add salt. There's plenty in the sauerkraut and broth.)
5. Bring to a simmer and cook, uncovered, 45 minutes to 1 hour.

bacon, yellow onions, beef broth, beer, fresh sauerkraut, tomatoes, brown sugar, red pepper, kielbasa, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677986 (may not work)