- 2 (16 ounce) packages fresh sauerkraut, drained
- 1 (16 ounce) jar pickled beets, undrained
- 2 tablespoons butter
- 2 bay leaves
- salt and ground black pepper to taste
- Heat sauerkraut, beets and beet juice, butter, and bay leaves in a large pot over medium heat; season with salt and pepper. Simmer until heated through, about 15 minutes.