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Sauerkraut and Bean Soup

  • 1 cup dried pink beans, rinsed
  • 2 Tbsp bacon grease or oil
  • 1/2 pound boneless pork butt, diced
  • 3 cloves garlic, peeled and finely chopped
  • 1 medium onion, peeled and chopped
  • 2 quarts beef stock or canned broth
  • 2 teaspoons Hungarian paprika
  • 3 cups sauerkraut, rinsed and drained
  • Salt and freshly ground pepper to taste

Place beans in a 6-quart soup pot, add 3 cups of cold water, cover and bring to a boil. Turn off heat and let sit for 1 hour. In a frying pan add the grease or oil and brown the pork. Add the garlic and onion; saute until the onion is tender. Drain the beans and return to the pot. Add the pork mixture, beef stock and paprika to the beans. Cover and simmer for 1 hour until the beans are tender. Using a slotted spoon, remove about 3/4 of the beans to a food processor or blender. Add about 1 1/2 cups of the stock left in the pot to the beans and puree. Return to the pot, adding the sauerkraut. Cover and simmer for about 1 hour until the sauerkraut is very tender. Add salt and pepper, being generous with the pepper. Serves 6-8

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