1/2 lb. sauerkraut
1 c. sauerkraut juice
2 c. water
2 tbsp. bacon fat
2 tbsp. flour
Sm. onion, cut into rings
1 lb. Kolbasz, cut in rounds
2 well beaten egg yolks
Salt and pepper to taste

Boil for 1/2 hour sauerkraut, the juice and the water. Melt bacon fat and add flour; mix well and fry onion until almost clear. And stir in soup. Add the Kolbasz. Boil the soup gently until done, about 1 hour. Before serving, stir beaten egg yolks in soup and season to taste.