Important Note: Do not add salt to this soup until it is finished cooking. Bacon, kielbasa, sauerkraut and chicken broth all contain enough salt during the cooking process.

In a large skillet on the stovetop, cook the strips of bacon in small batches until cooked thoroughly and slightly crispy. Set aside on paper towels to catch the grease. Reserve the rendered bacon fat from the pan for the next step.

In a large 12qt stockpot, add 1-2 Tablespoons of rendered bacon fat to the stockpot (or use olive oil instead). Add the diced onions, stir to thoroughly coat the onions. Over medium heat, cook the onions until translucent, about 10 minutes. Add minced garlic and continue cooking for about 5 minutes.

Add the chopped carrots, celery, kohlrabi, and beets. Stir to coat them in a thin layer of bacon fat, too. Continue to cook for 2-3 minutes.

Add the soup broth ingredients (sauerkraut, chicken broth, cream of mushroom and cream of chicken soups, water, bay leaves, dill, black pepper), stir, and bring to a boil. Once bubbling, reduce to low or medium low heat and continue cooking until the vegetables are fork-tender. This can take 30-45 minutes depending on your heat settings.

In the meantime, sear your kielbasa slices over medium heat in a skillet on the stovetop. This helps the sausage to retain a great texture and flavor in the soup for days. Once cooked, set aside. Roughly chop the cooked and cooled bacon.

Once the soup veggies are perfectly cooked and fork-tender (not mushy), stir in the bacon and kielbasa sausage. Remove the soup from heat and let it absorb the flavors from the meat for 10-15 minutes before serving. This soup is always better the longer you let it sit, so overnight in the refrigerator is perfectly fine, too!