1 lb White beans, dried
1 1/2 lb Sauerkraut
3/4 lb Salt pork
4 ea Potatoes, cubed
1/2 c Vegetable oil
1 1/2 tb Flour
1 ea Onion, lg. chopped coarsely
1 ts Salt
1 ts Black pepper
4 ea Bay leaves
3 ea Garlic cloves, minced
2 tb Peppercorns
1/2 c Yogurt, plain
1 ea 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 1/2" 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.