Recipe(tried): Homemade Kapusta

This is a recipe from my aunt. I've made it twice and it is just like the
way my Polish grandmother and great-grandmother used to make it when I was
little.

Kapusta
3 bags of sauerkraut
2 cans of plain Pea Soup
Fresh shredded cabbage (I use the already shredded from the produce section use about 3/4 of the bag or more if you desire)
approx. 1 tsp caraway seed
1 cup of diced onions
1/4 lb. diced bacon
white flour (for thickening--approx. 2 tbsp.)

Pour sauerkraut into a large soup pot(use enough water to cover it). Let cook
for about 30 minutes over low heat. Open soup and mix or break up until smooth and add to sauerkraut. While the kraut and soup are cooking for the 30 minutes, fry your bacon. Add fried bacon to sauerkraut--add the diced onion to the same pan and saute--you can add 1/4 to 1/2 stick butter to the pan--then add the 2 tbsp of flour-stir until it browns very slightly. Stir in a small amount of sauerkraut, and then add to the pot. Add 1 tsp caraway seed, salt and pepper to taste. Stir often until thickened. Don't let it stick or get brown-add a tiny amount of water if needed if it gets too thick.
Good Luck and Enjoy!!