Ingredients

2-3 Russet Potatoes - cubed

4-5 Large Carrots - sliced

1 Large Yellow Onion - chopped

1 Poliska Kilbasa - sliced

12 oz Sauerkraut (Klassen is best)

4-8 Cups Water

4-8 teaspoons Beef Bouillion Granules

2-4 shakes Tobasco

6 Cloves Garlic - Minced

Salt & Pepper to Taste

Crusty Bread

Preparation

  1. Combine first three ingredients in Large Stock Pot
  2. Fill with 4-8 cups water (enough to cover vegetables)
  3. Add 1 teaspoon Beef Bouillion Granules to every cup of water used.
  4. Bring to boil and then reduce heat to “light” boil until vegetable are cooked
  5. Add Kilbasa & Sauerkraut
  6. Add 2-3 splashes of Tobasco
  7. Simmer for 15 minutes and then adjust seasoning adding salt & pepper to taste and more tobasco if you’d like.

Serve with Warm Crusty Bread and Butter