*  Exported from  MasterCook  *
                          Sauerkraut And Bean Soup
 Recipe By     : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
 Serving Size  : 6    Preparation Time :0:00
 Categories    : For Jill                         Sheryl D
                 Reg 5                            August 98
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           Dried Pink Beans -- Rinsed
    2      Tbsp          Freshly Rendered Lard, Bacon Fat -- Or
      1/2  Lb            Boneless Pork Butt -- Diced
    3      Cloves        Garlic -- Chopped
    1      Medium        Yellow Onion -- Chopped
    2      Qts           Beef Stock
    2      Tsp           Hungarian Paprika
    3      Cups          Sauerkraut -- Rinsed And Drained
                         Salt And Freshly Ground Pepper -- To Taste
      1/2  Cup           sour cr
 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; 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 or until the beans are tender.  Using
 a slotted spoon, remove about 3/4 of the beans to a food processor
 blender.  Add about 1-1/2 cups of the stock left in the bean pot and
 puree 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.
 This sounds very strange but is actually quite good.
 REG5 shared by Sheryl Donner, Iowa City
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