Sauerkraut & Bean Soup

Directions

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; sauté 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 ¾ of the beans to a food processor blender.

Add about 1½ cups of the stock left in the bean pot and purée 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.