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Sauerkraut and Bean Soup

1 cup dried pink beans, rinsed
2 Tbsp bacon grease or oil
1/2 pound boneless pork butt, diced
3 cloves garlic, peeled and finely chopped
1 medium onion, peeled and chopped
2 quarts beef stock or canned broth
2 tsp. Hungarian paprika
3 cups sauerkraut, rinsed and drained
Salt and freshly ground pepper to taste

Place beans in a 6-quart soup pot, add 3 cups of cold water, cover
and bring to a boil. Turn off heat and let sit for 1 hour. In a
frying pan add the grease or oil and brown the pork. Add the garlic
and onion; saute until the onion is tender. Drain the beans and
return to the pot. Add the pork mixture, beef stock and paprika to
the beans. Cover and simmer for 1 hour until the beans are tender.
Using a slotted spoon, remove about 3/4 of the beans to a food
processor or blender. Add about 1 1/2 cups of the stock left in
the pot to the beans and puree. Return to the pot, adding the
sauerkraut. Cover and simmer for about 1 hour until the sauerkraut
is very tender. Add salt and pepper, being generous with the pepper.
Serves 6-8


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