Kapusta Kiszona

Ingredients

Sauerkraut

1 jar (about 24 oz), rinsed

Bacon

4 slices, diced

Onion

1 medium, chopped

Garlic

3 cloves, minced

Caraway seeds

1 teaspoon

Bay leaf

1

Salt

to taste

Pepper

to taste

Water

1 cup

Sour cream

1/2 cup, for serving

Instructions

1. Begin by rinsing the sauerkraut under cold water to remove excess brine. This will help balance the flavors.
2. In a large pot over medium heat, cook the diced bacon until crispy. Once done, use a slotted spoon to remove the bacon from the pot and set it aside, leaving the rendered fat in the pot.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
4. Stir in the rinsed sauerkraut along with the caraway seeds, bay leaf, salt, and pepper. Mix well to ensure everything is combined.
5. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 hours, stirring occasionally to prevent sticking.
6. After 2 hours, taste the Kapusta Kiszona and adjust seasoning with more salt and pepper if needed. Remove the bay leaf and discard.
7. Serve the Kapusta Kiszona hot, topped with crispy bacon and a generous dollop of sour cream for a creamy finish. Enjoy this hearty dish with crusty bread or alongside your favorite meat.