Sauerkraut And Bean Soup

* Exported from MasterCook *

Sauerkraut And Bean Soup

Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6 Preparation Time :0:00
Categories : For Jill Sheryl D
Reg 5 August 98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Dried Pink Beans -- Rinsed
2 Tbsp Freshly Rendered Lard, Bacon Fat -- Or
Oil
1/2 Lb Boneless Pork Butt -- Diced
3 Cloves Garlic -- Chopped
1 Medium Yellow Onion -- Chopped
2 Qts Beef Stock
2 Tsp Hungarian Paprika
3 Cups Sauerkraut -- Rinsed And Drained
Salt And Freshly Ground Pepper -- To Taste
Garnish
1/2 Cup sour cr

Place the beans in a 6 quart soup pot and add 3 cups of cold water.
Cover and bring to a boil. turn off the heat and let sit for 1 hour. In
a frying pan, add the lard, 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 or until the beans are tender. Using
a slotted spoon, remove about 3/4 of the beans to a food processor
blender. Add about 1-1/2 cups of the stock left in the bean pot and
puree the beans. Return to the pot, adding the sauerkraut. Cover and
simmer for 1 hour or until the kraut is very tender. add the salt and
pepper, being generous with the pepper. Serve in bowls with a dollop of
sour cream.

This sounds very strange but is actually quite good.

REG5 shared by Sheryl Donner, Iowa City







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