| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Croatian |
Soups |
10 |
Servings |
INGREDIENTS
| 15 |
oz |
Beans |
| 21 |
oz |
Sauerkraut |
| 1 |
lb |
Salt pork |
| 1 |
lb |
Potatoes |
|
|
Water |
| 1/2 |
c |
Fat |
| 1 |
tb |
Flour (heaping) |
| 1 |
|
Onion |
|
|
Salt |
| 3 |
|
Bay leaves |
| 3 |
|
Garlic cloves |
|
|
Peppercorns; to taste |
| 5 |
tb |
Sour cream |
INSTRUCTIONS
Soak the beans overnight. Cut the sauerkraut into strips. Cook the meat,
potatoes, beans and sauerkraut separately. When the meat is cooked, bone it
and cut into cubes. Dice the potatoes. Crush the beans. Make a roux with
the fat, flour and onion. Put meat and vegetables into a pot; add the roux
and the bay leaves. Cover with the stock; cook 5 minutes longer. Before
serving, add the sour cream.
"Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you
by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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