Yield: 10 servings
Measure | Ingredient |
---|---|
1 pounds | White beans, dried |
1½ pounds | Sauerkraut |
¾ pounds | Salt pork |
4 eaches | Potatoes, cubed |
½ cup | Vegetable oil |
1½ tablespoon | Flour |
1 each | Onion, lg. chopped coarsely |
1 teaspoon | Salt |
1 teaspoon | Black pepper |
4 eaches | Bay leaves |
3 eaches | Garlic cloves, minced |
2 tablespoons | Peppercorns |
½ cup | Yogurt, plain |
1 each | Carrot, lg. chopped |
Soak the beans overnight. Cook the meat, potatoes, beans and sauerkraut separately. Bone the meat when it is done and cut into ½" cubes. Dice the potatoes. Crush the beans. Make a roux with the oil, flour & onion. Put meat & vegetables into a pot, add the roux, and the bay leaves. Cover with the stock & cook 10 minutes more.
Before serving, add the yogurt. Origin: Marina Kaspazhulin, Dnepropetrovsk, Ukraine, circa 1995 Submitted By DON HOUSTON On 07-02-95