Vipava soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Beans |
| 21 | ounces | Sauerkraut |
| 1 | pounds | Salt pork |
| 1 | pounds | Potatoes |
| Water | ||
| ½ | cup | Fat |
| 1 | tablespoon | Flour (heaping) |
| 1 | Onion | |
| Salt | ||
| 3 | Bay leaves | |
| 3 | Garlic cloves | |
| Peppercorns; to taste | ||
| 5 | tablespoons | Sour cream |
Directions
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