1/2 lb belly of pork rind removed
1 large onion, chopped
1 leek, thinly sliced
1 carrot, diced
5 cups beef, chicken or veal stock
3/4 lb sauerkraut
1 potato, diced
salt and pepper
Dice th pork, then cook it over a low heat in a large, heavy-based
saucepan until the fat runs. Add the onion and leek. Continue to
cook, stirring frequently, until the ionion is slightly softened
but not browned. Stir in the carrot and pour in the stock, then
bring to boil. Reduce the heat, cover and simmer 30 minutes.
Drain the sauerkraut reserving the juice, and squeeze out all the
remaining juice. Use a sharp knife to slice across the pat of
squeezed sauerkraut. Add the sauerkraut to the soup with the potato
and some seasoning. Stir well and simmer, covered, for 30 minutes.
Taste and adjust the seasoning. Stir in some or all of the juice
from the sauerdraut. Serve hot.