The Hangover Soup

• 150 grams Bacon, Diced
• 2 whole Onions, Chopped
• 2 whole Carrots, Grated
• 2 Tablespoons Tomato Paste
• 10-1/2 liters Water
• 500 grams Sauerkraut
• 2 Tablespoons Sugar
• 1/4 teaspoons Salt
• 1/4 teaspoons Freshly Grounded Black Pepper
• 6 Tablespoons Creme Fraiche

1. Heat a heavy-based pot and start frying the bacon. When it releases enough fat, add the onions and gently fry for 3-5 minutes.
2. Add the grated carrots and continue to fry for 3 more minutes. Then add the tomato paste and fry for 30 seconds.
3. Pour over the the water, add the sauerkraut, bring to boil. Add the sugar (start with 2 tablespoons and add more if needed) and let it simmer for 30-50 minutes. Add the salt and pepper.
4. Taste; if it's too sour, add more sugar, salt, pepper and simmer for 10 more minutes. Then taste, and if needed, adjust the seasoning again.
5. Serve hot with a dollop of creme fraiche! Enjoy!

bacon, onions, carrots, tomato paste, liters water, sauerkraut, sugar, ubc, ubc, crueme fraueeche

Taken from tastykitchen.com/recipes/soups/the-hangover-soup/ (may not work)