By The Krautfather Soups, Salads & Stews
September 24, 2012
4-5 lbs. meaty pork neckbones
3 quarts water
1 tablespoon whole black peppercorns
1 large onion, peeled and thinly sliced
1 quart sauerkraut, undrained
1/2 head small green cabbage, cored and thinly sliced
1-2 7.5 oz. cans Frank's Kraut juice
2-3 large waxy potatoes, peeled and cut into 1/2" dice
1In a Dutch oven, combine neckbones, water, and peppercorns.
2Bring to a boil, then reduce heat and barely simmer, covered for 8 to 12 hours. Strain and de-fat stock.
3Pick meat from neckbones and reserve. Discard bones and peppercorns.
4Return stock to Dutch oven and add onion, sauerkraut, cabbage and kraut juice.
5Bring to a boil, lower heat and simmer, covered, for 1 hour, or until kraut is very tender.
6Taste broth and add sugar, a tablespoon at a time, until to taste..enough sugar to take the whang out of the kraut, but not sweet.
7Add reserved meat and potatoes and simmer another 15 minutes.
8Serve with a hearty bread or biscuits.
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