Bavarian Soup
3/4 pound bacon, diced
1 cup chopped onion
1 to 2 stalks celery, chopped
2 medium carrots, chopped
2 medium potatoes, diced
1 clove garlic, minced
1 16 ounce jar Steinfeld's Sauerkraut
1/4 cup rice
1 14 1/2 ounce can tomatoes
2 cans (4 cups) beef broth
1/4 cup vinegar
2 teaspoon caraway seed
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
Saute bacon in large skillet until fat is rendered. Drain fat except one tablespoon. Reduce heat and add onions, celery, carrots, potatoes and garlic. Cover and simmer 15 minutes. Stirring occasionally. Stir in sauerkraut, rice, tomatoes and beef broth. Cook for 1 1/2 hours. Blend in remaining ingredients and as just seasoning. Serves 6.