Bavarian Cabbage Soup

• 1 pound Sauerkraut
• 6 cups Beef Stock, Divided (plus More If Needed)
• 2 whole Large Onions
• 3 ounces, weight Bacon, Diced
• 1 teaspoon Paprika
• 1 Tablespoon Tomato Paste
• 1/2 teaspoons Caraway Seeds
• 2 whole Potatoes
• 1/4 pounds Stewing Beef (or Sausages, Sliced And Quartered)

1. Simmer sauerkraut in 3 cups of beef stock for 1/2 hour in a soup pot. Meanwhile, peel and grate the potatoes. Soak them in cold water, then press them out. Set aside.
2. In a skillet, saute 2 large chopped onions with diced bacon until they are golden. Stir in 1 teaspoon paprika and add the remaining 3 cups beef stock, tomato paste and caraway seeds. Add salt to taste.
3. Add onion and bacon mixture to the soup pot with the sauerkraut. Add potatoes. Continue to boil the soup for 1/2 hour.
4. Before serving, add enough stock to have 6 cups in all. Add the 1/4 pound of stewing beef (or sausages sliced and quartered). Cook the soup long enough to heat the meat through.
5. Note: don't make your own sauerkraut. It's just TOO much work.

sauerkraut, beef, onions, weight bacon, paprika, tomato paste, caraway seeds, potatoes, stewing beef

Taken from tastykitchen.com/recipes/soups/bavarian-cabbage-soup/ (may not work)