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.