Sauerkraut and Bean Soup

The Frugal Gourmet on Our Immigrant Ancestors It is a Hungarian recipe, and is wonderful. Sauerkraut and Bean Soup Serves 6-8 1 cup dried pink beans, rinsed (I use pintos.) 2 Tblsp bacon fat or oil 1/2 lb boneless pork butt, diced (I used ham hocks.) 3 cloves garlic 1 med yellow onion, chopped 2 quarts beef stock, or use canned (I use mainly water with some canned beef stock.) 2 tsp Hungarian paprika 3 c bottled sauerkraut, rinsed and drained Salt and pepper to taste Garnish- 1/2c sour cream Place the beans in a 6 quart soup pot. 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 oil and brown the pork. (I don't do this when I use the ham hocks.) 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 until the beans are tender. Using a slotted spoon, remove about 3/4 of the beans to a food processor or blender. Add about 1 1/2 cups of the stock left in the pot to the beans and puree. Return to the pot, adding the sauerkraut. Cover and simmer for 1 hour 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. Shared by CPK

Virtual Sefer Copyright © 1998, 1999 Brent Sims. All Rights Reserved.