posted by jeanndan 03-15-99 8:38 AM
Sauerkraut Soup
Makes 2 qts
3 Tbls. bacon drippings
1/2 cup chopped onion
1/2 clove garlic, minced
1/2 lb. diced lean pork
1 pkg. (16 oz.) sauerkraut, drained, and chopped
6 cups chicken stock
1 1/2 Tbls. butter
1 1/2 Tbls. flour
1 tsp. sugar
salt
pepper
In Dutch oven heat bacon drippings; add onion and cook until brown. Add garlic and pork; cook over low heat about 20 minutes.
Add sauerkraut and chicken stock; cook over medium heat about 45 minutes.
In skillet let melt butter; stir in enough flour to make a thick paste.
Stir flour mixture into small amount of soup, stirring until smooth.
Add to soup.
Add sugar, salt and pepper to taste.