Slovenian Saurkraut Soup - Juha s Kislim Zeljem

• 1 16 oz (448 grm). can sauerkraut
• 1 lb (.5 kg). good quality natural casing weiners or about 6-8 kielbasa
• 1 medium onion, chopped
• 1 large bay leaf
• 1 can kidney or October beans
• 3 potatoes, diced
• 1 clove garlic, minced
• cracklings or cooked diced bacon
• salt and pepper to taste

1. In a large pot, place partially rinsed sauerkraut, beans, onions and garlic.
2. Add the diced potatoes and weiners or sausages sliced into 1/4 inch slices.
3. Add water to "just" cover, about 2 quarts (1900 ml) or so.
4. Then, add the pepper, bay leaf and adjusting for salt later.
5. Bring to a boil, then reduce the heat, taste and season with salt, and simmer for two hours, (the longer it cooks, up to about 5 hours, the better it tastes).
6. When ready to serve, heat the cracklings or the bacon in a frying pan and sprinkle on top to serve.

sauerkraut, natural casing weiners, onion, bay leaf, kidney, potatoes, clove garlic, cracklings, salt

Taken from online-cookbook.com/goto/cook/rpage/001367 (may not work)