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Sour Soup
3 or 4 fresh pork hocks
3 quarts water
1 quart sauerkraut juice
3 tablespoons flour
2 cups sauerkraut juice
1 onion, diced
bacon fat

Cover pork hocks with water (about 3 quarts), bring to boil, reduce
heat, cover and simmer for 2-3 hours, until meat is tender. Remove
hocks from liquid and, when cool enough to handle, remove meat from
bones and chop. Add the quart of kraut juice to the liquid and
cook for about 10 minutes. Mix the 3 tablespoons flour into the
2 cups kraut juice and add to the pot, stirring. Return the meat
to the kettle. Brown the onion in the bacon grease (or vegetable
oil) until brown; add to pot. Bring to boil and pour over lecky
(little noodle dough squares). Grind black pepper over to taste.

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