Prussian Penicillin

By Gary Kuschnereit of Midwest City, Oklahoma
Date: 01/08/2010

A very traditional soup among ethnic Germans from the former Wizgory region of East Prussia (now Poland).

Ingredients

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
sugar

Directions

In a Dutch oven, combine neckbones, water, and peppercorns. Bring to a boil, then reduce heat and barely simmer, covered for 8 to 12 hours. Strain and de-fat stock. Pick meat from neckbones and reserve. Discard bones and peppercorns.

Return stock to Dutch oven and add onion, sauerkraut, cabbage and kraut juice. Bring to a boil, lower heat and simmer, covered, for 1 hour, or until kraut is very tender. Taste 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. Add reserved meat and potatoes and simmer another 15 minutes. Serve with a hearty bread or biscuits.

Comments

Best made a day or two ahead and reheated before serving. A good winter "comfort food," especially when one is suffering from a cold and cannot taste anything else, ergo the title "Prussian Penicillin."