Ukrainian Bean Soup
146
146
Ingredients
| 1 | pound |
white beans
dried |
|
| 1 ½ | pounds |
sauerkraut
|
|
| ¾ | pound |
salt pork
|
|
| 4 | each |
potatoes
cubed |
|
| ½ | cup |
vegetable oil
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 1 | large |
onions
chopped coarsely |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 4 | each |
bay leaves
|
* |
| 3 | each |
garlic cloves
|
|
| 2 | tablespoons |
peppercorns
|
|
| ½ | cup |
yogurt, plain
|
|
| 1 | large |
carrots
chopped |
Directions
Soak the beans overnight.
Cook the meat, potatoes, beans and sauerkraut separately.
Bone the meat when it is done and cut into ½ inch cubes.
Dice the potatoes.
Crush the beans. Make a roux with the oil, flour and onion. Put meat and vegetables into a pot, add the roux, and the bay leaves. Cover with the stock and cook 10 minutes more. Before serving, add the yogurt.
