Kapusta Doot

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Ok! You must wonder about the name on this one! (LOL) Well...we come from a bit of a Ukrainian background and my hubby calls sauerkraut kapusta, when my girls were little one of them always called soup - DOOT! So this is how this Bowl of Deliciousness got its name.... this one is actually one of my granny's recipes and everytime I make it, it brings me back to the farm.  I hope you love it just as much as we do! Soup on!

  • 8 Cups Chopped Red Potatoes (skins on if organic)
  • 2 Cups of Sauerkraut
  • 6-10 Strips of Cooked nitrate free Bacon
  • Himalayan Salt to taste
  • Pepper to taste
  • Dollop of Organic Sour Cream (per serving)
  • Scallions sliced (to garnish)

My favourite part of this recipe is how easy it is to make! Once you chop your potatoes (roughly) fill up a large pot covering the potatoes with water.  Bring potatoes to a boil, then cook on medium for about 40-45 minutes.

 In the mean time cook your bacon to desired crispness.  Set aside to cool.

Once the potatoes are tender mash in the pot with the water.  Cook on low temp while doing so. Then add the Sauerkraut. Stir together.  Chop or crumble the bacon and add to the pot as well.  Add salt and pepper to desired taste.  Cook on low for another 10-15 minutes.  

When the soup is ready to serve, add a dollop of organic sour cream and add some freshly sliced green onion (scallions). Enjoy!

Makes 10-12 servings :)