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1 (32-oz.) jar sauerkraut
1 large baking potato, peeled and grated
6 slices thick cut bacon, diced
1 pound smoked sausage, diced
1 large (about 12-oz.) onion, thinly sliced
1 tablespoon chopped garlic
1 large carrot, grated
1/2 teaspoon fennel seeds
1/2 teaspoon caraway seeds
1 teaspoon Hungarian hot paprika
1 tablespoon tomato paste
1 (12-oz.) bottle non-alcoholic amber beer (i.e. O'Doul's)
8 cups beef stock
Salt and pepper
1) Drain and rinse sauerkraut. Place in a large bowl; cover with cold water and soak for 20 minutes. Drain. Set aside. Place grated potato in a small bowl. Cover with cold water. Drain just before using.
2) Meanwhile, place bacon in a large skillet and saute until crisp. Remove from pan and drain on paper toweling. Add sausage and saute until lightly brown. Remove from pan and drain on paper toweling. Add onions to pan and saute until limp and transparent. Add garlic and saute until fragrant, about 30 seconds. Return bacon and sausage to pan. Add grated carrots, fennel and caraway seeds, paprika and tomato paste. Add beer, scraping bottom of pan to release fond.
3) Place sauerkraut in a large soup pot. Add beef stock and bring to a boil. Reduce heat to medium; add drained potato and contents of skillet. Simmer for 1 hour. Season to taste with salt and pepper. Yield: 8 servings.