Title: Vipava Soup
Categories: Soups
Yield: 10 Servings

15 oz Beans
21 oz Sauerkraut
1 lb Salt pork
1 lb Potatoes
Water
1/2 c Fat
1 tb Flour (heaping)
1 Onion
Salt
3 Bay leaves
3 Garlic cloves
Peppercorns; to taste
5 tb 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