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  Added: Mar 28, 2008  •  Visited (644)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Sauerkraut And Bean Soup
What You Need:
  • 1 cup dried pink beans, rinsed
  • 2 tablespoons freshly rendered lard or bacon fat or oil
  • ½ pound boneless pork butt, diced
  • 3 cloves garlic, peeled and chopped
  • 1 medium yellow onion, peeled and chopped
  • 2 quarts Beef Stock or use canned
  • 2 teaspoons Hungarian paprika
  • 3 cups bottled sauerkraut, rinsed and drained
  • Salt and freshly ground black pepper to taste

  • ½ cup sour cream

  • How To Cook:
    1. 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.

    2. In a frying pan add the lard and brown the pork. Add the garlic and onion; saut © until the onion is tender. Drain the beans and return to the pot.

    3. Add the pork mixture, Beef Stock, and paprika to the beans. Cover and simmer for 1 hour until the beans are tender.

    4. Using a slotted spoon, remove about ¾ of the beans to a food processor or blender. Add about 1½ cups of the stock left in the pot to the beans and puree.

    5. 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.

    6. Serve in bowls with a dollop of sour cream.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Vegetables » Sauerkraut
    Main Ingredient » Meat & Poultry » Pork
    Dish » Soup


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