Sauerkraut & Bean Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pink beans
rinsed |
* |
| 2 | tablespoons |
bacon drippings
|
*
|
| ½ | Lb |
pork shoulder
diced |
*
|
| 3 | cloves |
garlic
chopped |
|
| 1 | medium |
yellow onion
chopped |
|
| 2 | Qts |
beef stock
prefer veal stock if possible |
*
|
| 2 | teaspoons |
paprika
|
|
| 3 | cups |
sauerkraut
rinsed and drained |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
garnish
|
* |
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pink beans
rinsed |
* |
| 3E+1 | ml |
bacon drippings
|
*
|
| 0.5 | Lb |
pork shoulder
diced |
*
|
| 3 | cloves |
garlic
chopped |
|
| 1 | medium |
yellow onion
chopped |
|
| 2 | Qts |
beef stock
prefer veal stock if possible |
*
|
| 1E+1 | ml |
paprika
|
|
| 7.1E+2 | ml |
sauerkraut
rinsed and drained |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
garnish
|
* |
| 118 | ml |
sour cream
|
|
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.
