Ukrainian bean soup
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | White beans, dried |
| 1½ | pounds | Sauerkraut |
| ¾ | pounds | Salt pork |
| 4 | eaches | Potatoes, cubed |
| ½ | cup | Vegetable oil |
| 1½ | tablespoon | Flour |
| 1 | each | Onion, lg. chopped coarsely |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
| 4 | eaches | Bay leaves |
| 3 | eaches | Garlic cloves, minced |
| 2 | tablespoons | Peppercorns |
| ½ | cup | Yogurt, plain |
| 1 | each | Carrot, lg. chopped |
Directions
Soak the beans overnight. Cook the meat, potatoes, beans and sauerkraut separately. Bone the meat when it is done and cut into ½" 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. Origin: Marina Kaspazhulin, Dnepropetrovsk, Ukraine, circa 1995 Submitted By DON HOUSTON On 07-02-95
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