Sauerkraut Sup
Ingredients
- 2 pounds pork shanks, ham hocks, or pigs' feet
- 1 quart water
- 1 medium onion, sliced
- 1 bay leaf
- 5 peppercorns
- 1 sprig parsley or 1/4 teaspoon dried parsley flakes
- 1 pound saauerkraut
- 2 cups meat broth, bouillon or meat stock
- 8 to 12 ounces bacon or smoked link sausage, diced (optional)
- 1/4 cup raisins or 2 tablespoons sugar (optional)
- 3 tablespoons lard or margarine (at room temperature)
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
(Kapusniak). Cook pork shanks in water in a 5-quart kettle 20 minutes. Skim off foam. Add onion, bay leaf, peppercorns, and parsley. Cook about 45 minutes, or until meat is tender. Remove meat from broth. Strain broth, return to kettle. Remove meat from bones; discard skin and bones. Dice meat. Rinse sauerkraut with cold water; drain. Add diced meat, drained sauerkraut, beef broth, and if desired, bacon and raisins to kettle. Simmer 1 hour. Mix lard and flour to a smooth paste; stir into simmering soup. Cook and stir over medium heat until thickened. Mix in salt and pepper. Serve with plain boiled potatoes or potato dumplings, if desired. About 10 servings
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