Sauerkrautsuppe - Cooking Like Kate

In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. If desired, set aside a portion of the crispy bacon to use as a garnish later.
6 slices smoked bacon
Add the chopped onion to the pot. Sauté until the onion becomes translucent. Add garlic and sauté for another minute.
1 large onion, 3 cloves garlic
Stir in the tomato paste, smoked paprika, dried marjoram, and caraway seeds. Cook for 2-3 minutes to enhance the flavors.
2 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp dried marjoram, 1 tsp caraway seeds
Add the sauerkraut to the pot and cook for an additional 5 minutes, stirring occasionally.
1.5 lbs sauerkraut
Pour in the vegetable broth, and add the bay leaf, diced potato, sliced carrot, chopped celery, and diced apple. Season with salt and pepper to taste.
4 cups vegetable broth, 1 bay leaf, 1 large potato, 1 carrot, 1 celery stalk, 1 apple, Salt and pepper to taste
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes or until the vegetables are tender.
Add the chopped kale or spinach to the soup and cook for an additional 5 minutes until the greens are wilted.
1 cup kale or spinach
Adjust the seasoning if needed and discard the bay leaf.
Serve the sauerkraut soup hot, garnished with a dollop of sour cream (if using) and chopped fresh parsley.
1 cup sour cream, fresh parsley