Grandma Käding's potato soup with sauerkraut

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 500 g sauerkraut, raw, not wine sauerkraut
• 2 bay leaves
• 6 grains of allspice
• n. B. water
• 100 g bacon, fat, smoked, diced
• Salt
• possibly Maggi

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Peel and dice the potatoes, add salt, bay leaves, and allspice berries, and just cover with water. Bring to a boil. If you prefer a thicker stew, chop the potatoes more coarsely so they can cook more. When the potatoes are tender, after about 15 minutes, mash them a little, but not into a mushy mess. Chop the sauerkraut a little if it’s very stringy, and add it to the potatoes. Cook briefly; the sauerkraut should still be crunchy. Finely dice the bacon, fry it, and add it to the stew. Finish with a few dashes of Maggi and top with any garnish you like. Grandma always made a ring of pork sausage that she warmed up in it. My kids preferred wieners, though. So, it all depends on your taste.