Kapusniak

Ingredients

 * 2 pounds pork shanks, ham hocks, or pigs'feet
 * 1 quart water
 * 1 medium onion, sliced
 * 1 bay leaf
 * 5 peppercorns
 * 1 sprig parsley or 1/4 teaspoon dried parsley flakes
 * 1 pound sauerkraut
 * 2 cups meat broth, bouillon, or meat stock
 * 8 to 12 ounces bacon or smoked link sausage, diced (optional)
 * 1/4 cup raisins or 2 tablespoon sugar (optional)
 * 3 tablespoons lard or margarine (at room temperature)
 * 3 tablespoons flour
 * 1/2 teaspoon salt
 * 1/4 teaspoon pepper

Directions

 * Cook pork shanks in water in a 5-quart kettle 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 sliced 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.