Follow these steps for perfect results
sauerkraut
drained
cabbage
chopped fine
bacon
cut fine
dried peas
cooked
potatoes
cooked and mashed
onions
cooked until soft
salt
to taste
pepper
to taste
garlic powder
to taste
white vinegar
if needed for tartness
Cook potatoes with a little salt, then drain and mash.
Finely cut bacon and fry until crispy. Use the rendered bacon fat to cook onions until soft. (Cooked bacon can be discarded or saved for another dish).
Cook sauerkraut with a little water, then drain and save the juice.
Cook chopped cabbage in water with a little salt until tender, then drain and blend.
Cover dried peas with water and cook until tender; do not drain, mash, or blend.
Combine mashed potatoes, cooked onions, and cooked sauerkraut in a large pot and blend with a hand (stick) blender until smooth.
Add blended cabbage, cooked peas (with their cooking water), and sauerkraut juice to the pot, adjusting for tartness.
Add white vinegar if needed to achieve desired tartness.
Season with salt, pepper, and generous amounts of garlic powder.
Simmer for at least an hour to allow flavors to meld.
Expert advice for the best results
For a richer flavor, use smoked bacon.
Adjust the amount of vinegar to your taste.
Garnish with a dollop of sour cream or fresh dill.
Everything you need to know before you start
20 minutes
Can be made a day ahead for flavors to meld.
Serve in a rustic bowl with a swirl of cream.
Serve with crusty bread.
Top with sour cream and fresh dill.
Crisp and refreshing
Acidity cuts through the richness
Discover the story behind this recipe
Traditional comfort food, often served during holidays.
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