Title: Ukrainian Bean Soup
Categories: Soup Ethnic Side
Yield: 10 Servings
| 1 | lb | White beans, dried |
| 1 1/2 | lb | Sauerkraut |
| 3/4 | lb | Salt pork |
| 4 | | Potatoes, cubed |
| 1/2 | c | Vegetable oil |
| 1 1/2 | tb | Flour |
| 1 | | Onion, lg. chopped coarsely |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| 4 | | Bay leaves |
| 3 | | Garlic cloves, minced |
| 2 | tb | Peppercorns |
| 1/2 | c | Yogurt, plain |
| 1 | | Carrot, lg. chopped |
Soak the beans overnight. Cook the meat, potatoes, beans and sauerkraut
separately. Bone the meat when it is done and cut into 1/2" 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