{ Magically and MysticallyExported from MasterCook Mac }

Sour Soup

Recipe By: posted again to r.f.cooking by Barb Schaller, 2-9-2007
Serving Size: 1
Preparation Time: 0:00
Categories: Slovensky Recepty

Amount Measure Ingredient Preparation Method
3 or 4 Fresh pork hocks
3 quarts water
1 quart sauerkraut juice
3 tablespoons flour
2 cups sauerkraut juice
1 onion diced
bacon fat

Cover pork hocks with water (about 3 quarts), bring to boil, reduce
heat, cover and simmer for 2-3 hours, until meat is tender. Remove
hocks from liquid and, when cool enough to handle, remove meat from
bones and chop. Add the quart of kraut juice to the liquid and cook for
about 10 minutes. Mix the 3 tablespoons flour into the 2 cups kraut
juice and add to the pot, stirring. Return the meat to the kettle.
Brown the onion in the bacon grease (or vegetable oil) until brown; add
to pot. Bring to boil and pour over lechky -- cooked little noodle
dough squares. Grind black pepper over to taste.
‹‹‹‹‹
Notes: 3/27/01. Mom's recipe by way of Dan.
Couldn't get fresh hocks so I used smoked. Cooked them for at least 2-3
hours, chilled the broth and removed the fat before proceeding. Had to
buy kraut juice (20 oz.?) at the co-op for $4.58!! Jeez! Had some
kraut juice in the fridge from pirohy-making. Had homemade lechky.
Pretty darned good.

Frank's brand kraut products (including juice) can be ordered online:
http://fremontcompany.safeshopper.com/2/cat2.htm?623
--
-Barb, Mother Superior, HOSSSPoJ
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