SAUERKRAUT SOUP
Source of Recipe
St. James at Sag Bridge Church Illinois Cook Book
Recipe Introduction
This is a Polish Soup my Mom loves.
List of Ingredients
2 lbs. pork shanks, ham hocks or pig's feet
1 qt. water
1 medium onion, sliced
1 bay leaf
5 peppercorns
1 sprig parsley or 1/4 tsp. dried parsley flakes
1 lb. sauerkraut
2 cups meat broth, bouillon or meat stock
8-12 oz. bacon or smoked link sausage, diced (optional)
1/4 cup raisins or 2 tbsps. sugar (optional)
3 tbsps. lard or margarine, room temp
3 tbsps. flour
1/2 tsp. salt
1/4 tsp. pepper
Recipe
Cook pork shanks in water in a 5 qt. kettle for 20 minutes. Skim off foam. Add onion, bay leaf, peppercorns and parsley. Cook about 45 minutes or until meat is tender. Remove meat from broth. Strain broth; return to kettle. Remove meat from bones; discard skin and bones. Dice meat.
Rinse sauerkraut with cold water, drain. Add diced meat, drained sauerkraut, beef broth, and if desired, bacon and raisins to kettle. Simmer 1 hour.
Mix lard and flour to a smooth paste; stir into simmering soup. Cook and stir over medium heat until thickened. Mix in salt and pepper. Serve with plain boiled potatoes or potato dumplings, if desired.
Approximately 10 servings.
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