Hangover Soup (Lithuanian)

I have to admit that I have never even heard of this - I guess I just did not party enough when I was young! And the few times I did, I just might have appreciated this soup. This is a sweet-and-sour sauerkraut soup - I am looking forward to trying it once the we have a cool night. Adapted from gourmantineblog.com

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1⁄4 lb bacon, diced
• 2  small onions, chopped
• 2  medium carrots, shredded
• 2  tablespoons tomato paste
• 1  bay leaf (not in recipe, but I recommend)
• 1  lb sauerkraut
• 6  cups water, see note
• 2 -4  tablespoons sugar
•  salt
•  fresh ground pepper
•  creme fraiche or  sour cream

Directions

1. Heat a heavy pot and start frying the bacon. Once some of the bacon fat melts off, add the onions and saute for 3 to 5 minutes, until the onions soften.
2. Add the carrots and saute for another 3 minutes.
3. Add the tomato paste and bay leaf and saute for 30 seconds. Then add the water and the sauerkraut, bring to a boil. Note: When I made this, I thought it looked like too much water. I probably used only about 4 cups. Easy enough to add more, if necessary. Also, the next time I make it, I'll probably use half broth, half water. I think broth adds more depth.
4. Add the sugar, starting with 2 tbl - how much you add will depend on how tart your sauerkraut is and how sweet the tomato paste. You are looking for a balanced sweet-and-sour taste. Simmer for 30-50 minutes.
5. Taste and add additional sugar, if necessary, plus salt and pepper (it may be salty enough from the sauerkraut). Simmer an additional 10 minutes.
6. Top each serving with a tablespoon or so of creme fraiche. I would serve with hot boiled potatoes or rye bread.