Polish Cabbage Soup

Makes 34 cups

6 lbs sauerkraut
1 lb cabbage, chopped fine
1/2 lb bacon
2 lbs dried peas
4 lbs potatoes
2 lbs onions
salt, to taste
pepper, to taste
garlic powder, to taste (be generous with the garlic powder)
1/4 cup white vinegar (if needed for tartness)

Potatoes: Cook with little salt, drain and mash.

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.