Sauerkraut Soup("Kapusniak") - cooking recipe

Ingredients

2 lb. pork shanks, ham hocks or pigs feet
1 qt. water
1 medium onion, sliced
1 bay leaf
5 peppercorns
1 sprig parsley or 1/4 tsp. dried parsley flakes
2 c. meat broth, bouillon or meat stock
8 to 12 oz. bacon or smoked link sausage
1/4 c. raisins or 2 Tbsp. sugar (optional)
3 Tbsp. lard or margarine
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Cook pork shanks in water in a 5-quart kettle for 20 minutes. Skim off foam.
Add onion, bay leaf, peppercorns and parsley. Cook about 45 minutes or until the meat is tender.
Remove meat from broth.
Strain broth; return to kettle.
Remove meat from bone; discard bone and skin.
Dice meat.
Rinse sauerkraut with cold water.
Drain.
Add diced meat, drained kraut, beef broth and if desired bacon and raisins to kettle.
Simmer 1 hour.
Mix lard and flour to a smooth paste; stir into simmering soup.
Cook and stir over medium heat until thickened.
Mix in salt and pepper. Serve with plain boiled potato dumplings if desired.