1 kilo pork shanks, ham hocks, or pigs' feet
1 liter water
1 medium onion, sliced
1 bay leaf
5 peppercorns
1 sprig parsley or ¼ teaspoon dried parsley flakes
½ kilo sauerkraut (sour cabbage)
2 cups meat broth, bouillon, or meat stock
¼ cup raisins (optional)
3 tablespoons lard or margarine (at room temperature)
3 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper


Cook pork shanks in water in a 5-liter pot 20 minutes. Skim off foam. Add onion, bay leaf, peppercorns, and parsley. Cook about 45 minutes, or until meat is tender. Remove meat from broth. Strain broth; return to pot. Remove meat from bones; discard skin and bones. Dice meat. Rinse sauerkraut with cold water; drain. Add sliced meat, drained sauerkraut, beef broth, and if desired, raisins to pot. Simmer 1 hour. Mix lard and flour to a smooth paste; stir into simmering soup. Cook and stir over medium heat until thickened. Mix in salt and pepper. Serve with plain boiled potatoes or potato dumplings. Yields 4 servings.

Bon Appetit!

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