Best sauerkraut for this soup is the one with mushrooms (e.g. produced by Runoland).

- homemade bullion: 500 ml
- sauerkraut (polish: kapusta kiszona): 200 g
- mushrooms (pickled with sauerkraut or dry): 50 g pickled / 2 tbsp dry
- smoked belly bacon: 100 g
- pork sausage (a type eaten as boiled or grilled): 50 g
- onions: 0.5 medium
- lard for frying
- salt and pepper

1. If the mushrooms are dry then boil them until soft.
2. Cut the sauerkraut and mushrooms a bit and add to the bullion. If mushrooms were soaked in the water then add this water as well.
3. Cut bacon and sausage into cubes, chop the onion. Fry them on lard and add to the soup.
2. Cook for about 10 minutes.
3. Add some salt and pepper at your discretion.

Serve with boiled potatoes covered with fried onion.