- 5 slices bacon, diced
- 1 small onion, minced
- 2 lb sauerkraut, drained
- 3 medium potatoes, peeled, grated
- 4 frankfurters, sliced on a slant
- 1 1/2 qts beef stock
- 1 1/2 tbsp tomato paste
- 2 tsp paprika
- salt and pepper
- 3 tbsp fresh dill, minced
- redwine
- 1 cup baked ham, coarsely chopped
- sourcream
- In a dutch oven fry the bacon until crisp.
- Add the onion and saute until tender.
- Add the potatoes and the sauerkraut.
- Stir in the beef broth and the tomato paste.
- Season with 1/2 tsp salt and 1/2 tsp pepper. Stir in the dill.
- Bring to a boil, cover, and reduce the heat to a simmer for 45 minutes.
- Add the ham and cook 10 minutes.
- Serve with a dollop of sourcream and a splash of red wine.