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2 slices bacon, diced
1 c. chopped onion
1 tsp. minced garlic
1 lb. can sauerkraut, drained
1/2 tsp. paprika
6 c. hot water
6 chicken bouillon cubes
2 c. sliced carrots
3 c. cubed red potatoes
1/2 tsp. caraway seeds
1/8 tsp. pepper
1 lb. kielbasa
Snipped parsley

Fry bacon in large kettle or Dutch oven over medium heat until browned. Saute onion and garlic in same kettle 3 minutes, stirring occasionally. Stir in sauerkraut, paprika, water, bouillon cubes, carrots, potatoes, caraway seeds and pepper. Bring to boiling, reduce heat and simmer, covered 30 minutes. Add kielbasa, simmer 12-15 minutes longer. Remove kielbasa, cool slightly. Cut kielbasa in half, then into 1/2 inch slices. Return to soup, heat through. Garnish with parsley. A German favorite!
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