Sauerkraut Soup (Kapusniak) with Millet and Canned Beans

Prepare all ingredients. Celery can be omitted if you don't like it. Use meat broth instead of water if desired. If the sauerkraut is too sour, rinse it with cold water and squeeze out the liquid. Dice the bacon into small cubes.

In a thick-bottomed pot, heat vegetable oil. Add the diced bacon and fry over medium heat, stirring, for 3-5 minutes until golden brown.

Transfer the fried bacon to a separate plate. Peel and dice the onion. Cut the celery stalk into pieces. Add the onion and celery to the pot where the bacon was fried. Cook over low heat for 4-5 minutes, stirring, until the vegetables soften.

Peel potatoes and carrots. Cut carrots into small cubes or rounds, and potatoes into medium pieces. Add the vegetables to the pot.

Rinse the millet thoroughly several times under running water. If you are concerned about bitterness, pour boiling water over it for 5 minutes, then rinse. Add the millet to the other ingredients.

Pour 1.5 liters of water into the pot and bring to a boil over high heat. Cook for 10-15 minutes.

Add sauerkraut, canned beans, and half of the fried bacon. Stir and cook for 8-10 minutes over low heat.

Add Italian herbs and a bay leaf. Season with salt and pepper to taste. Boil for 1-2 minutes and turn off the heat.

The Kapusniak with sauerkraut, millet, and canned beans is ready.

Ladle the soup into bowls and serve with the remaining fried bacon, garnished with chopped herbs.

Bon appétit!