Recipe - Vipava Soup

15 ounce Beans
21 ounce Sauerkraut
1 pound Salt pork
1 pound Potatoes
Water
One half cup Fat
1 tablespoon Flour (heaping)
1 Onion
Salt
3 Bay leaves
3 Garlic cloves
Peppercorns; to taste
5 tablespoon Sour cream

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