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Sauerkraut and Kidney Bean Soup

2 T cooking oil
2T flour
1/2 t onion flakes
1 #2 can red kidney beans
2 #2 cans sauerkraut (Bavarian with caraway seeds is best)

Combine the sauerkraut and onion flakes into a pot. Add about 1
can or less of water to thin out the tartness a bit. (Adjust to
taste.) Cook for approx.10 min. While the sauerkraut is cooking,
in a separate pan, make a roux or zapraska by combining approximately
2 tablespoons of oil and 2 tablespoons of flour and browning on
low to medium heat. Keep stirring until the mixture turns a deep,
golden brown. Add more oil and/or flour as necessary. Stir in
the kidney beans and mix well for only a few seconds. Pour the
mixture into the sauerkraut and blend well. Simmer until it starts
to boil, or longer.

Notes: If I can't get the Bavarian sauerkraut, I add some caraway
seeds to the sauerkraut. I personally like to let the dish sit
for awhile, then reheat it before serving--or else I make it the
day before, refrigerate it, then reheat. This seems allows the
flavors to blend more.


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