Polish Cabbage Soup
Bacon & Onions: Cut bacon very fine and fry; use the fat from the bacon to cook onions till soft (Cooked bacon can be discarded or saved for use in another dish.)
Sauerkraut: cook with a little water added, then drain and save the juice.
Cabbage: cook in water with very little salt, when tender, drain and When tender, drain and put through a blender.
Dried Peas: Cover with water about 2 inches and cook until tender; DO NOT DRAIN, mash or put through the blender.
Combine potatoes, onions, and sauerkraut in a large pot and blend with a hand (stick) blender until smooth; then add cabbage, peas and sauerkraut water until tart (add vinegar as needed)
Helpful Hint: the cabbage and peas should remain hole since they give the soup texture; it should not be the texture of baby food.
Season with salt, pepper, and garlic powder.