Sauerkraut and Bean Soup

1. 1

   Place the beans in a 6 quart soup pot and add 3 cups of cold water.

2. 2

   Cover and bring to a boil.

3. 3

   turn off the heat and let sit for 1 hour.

4. 4

   In a frying pan, add the lard, grease or oil and brown the pork.

5. 5

   Add the garlic and onion; saute until the onion is tender.

6. 6

   Drain the beans and return to the pot.

7. 7

   Add the pork mixture, beef stock and paprika to the beans.

8. 8

   Cover and simmer for 1 hour or until the beans are tender.

9. 9

   Using a slotted spoon, remove about 3/4 of the beans to a food processor blender.

10. 10

    Add about 1 1/2 cups of the stock left in the bean pot and puree the beans.

11. 11

    Return to the pot, adding the sauerkraut.

12. 12

    Cover and simmer for 1 hour or until the kraut is very tender.

13. 13

    add the salt and pepper, being generous with the pepper.

14. 14

    Serve in bowls with a dollop of sour cream.

* Per serving · 4 servings · Values may vary.