1 onion diced
4 cloves of garlic minced
2 400g cans or jars of sauerkraut.
2 cups of boiled and sliced potatoes (Since they will simmer in the soup they don't need to be completely done)
6 strips of bacon (optional) or substitute 1-2 Tbsp of olive oil
500g of a smoked Kielbasa or kransky sausage cubed
1.5L of canned or boxed stock (I used chicken but you can also use vegetarian - best to use organic and low sodium)
1 tbs Cumin seeds
Black pepper to taste
1 tsp of ground allspice

Fry the bacon strips in a skillet until the bacon is crispy. Remove the bacon and set them on paper towels. Leave the drippings in the skillet. (If you prefer not to use bacon, simply heat the olive oil in the skillet instead)
When the bacon is cool chop it into bacon bits.
Saute the onions and the mushrooms for about 10 minutes until the onions are translucent.
Add the garlic and saute for about 1 minute
Take the onions and garlic off the heat and set the mixture aside.
Put the sauerkraut in a heavy soup pot over low heat.
Add the sauteed onions and garlic
Add the broth, cumin, allspice, and pepper
Add the boiled and sliced potatoes
Add the Kielbasa and bacon bits (or leave out if you prefer vegetarian)
Bring the mixture to a simmer and let it cook on low for about 30 minutes or more.