Kibbutz Shomrat’s Drunk’s Soup
From Hederochel (Communal Dining), by Assi Haim and Ofer Vardi
About 1.5 cans of sauerkraut (approx. 28 oz.)
2 tablespoons of oil
2 chopped onions
5 crushed garlic cloves
10 oz. kabanos sausage or smoked meat, thinly sliced
Grated black pepper
2 liters water
1 tablespoon chicken bouillon
2 tablespoons vinegar
Rinse the sauerkraut, to make it less salty.
Heat the oil in a large pot and fry the chopped onions until golden. Add the crushed garlic and stir. Add the kabanos sausage/smoked meat and the sauerkraut. Season to taste with paprika and black pepper.
Cover with water (about four fingers above the sauerkraut). Melt the chicken bouillon in a glass of water and add it to the pot. (The water and chicken bouillon can be replaced with 2 liters of chicken stock. In this case, salt the soup to your liking.)
Cook for approx. 40 minutes until the meat is soft.
Add the vinegar and adjust seasoning if needed.
Makes six servings.