Kapusniak

Description
Sauerkraut soup

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 ¼ 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)
 * ¼ cup raisins or 2 tablespoon sugar (optional)
 * 3 tablespoons lard or margarine (at room temperature)
 * 3 tablespoons flour
 * ½ teaspoon salt
 * ¼ teaspoon pepper

Directions

 * 1) Cook pork shanks in water in a 5-quart kettle 20 minutes. Skim off foam.
 * 2) Add onion, bay leaf, peppercorns, and parsley. Cook about 45 minutes, or until meat is tender.
 * 3) Remove meat from broth. Strain broth; return to kettle.
 * 4) Remove meat from bones; discard skin and bones. Dice meat.
 * 5) Rinse sauerkraut with cold water; drain.
 * 6) Add sliced meat, drained sauerkraut, beef broth, and if desired, bacon and raisins to kettle. Simmer 1 hour.
 * 7) Mix lard and flour to a smooth paste; stir into simmering soup.
 * 8) Cook and stir over medium heat until thickened. Mix in salt and pepper.
 * 9) Serve with plain boiled potatoes or potato dumplings, if desired.