Sauerkraut soup (kapusniak)

2 pounds pork shanks, ham hocks, or pigs` feet
1 quart water
1 medium onion, sliced
1 bay leaf
5 peppercorns
1 sprig parsley or 1/4 teaspoon dried parsley flakes
1 pound sauerkraut
2 cups meat broth, bouillon, or meat stock
8 to 12 ounces bacon or smoked link sausage, diced (optional)
1/4 cup raisins or 2 tablespoon sugar (optional)
3 tablespoons lard or margarine (at room temperature)
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper

1. Cook pork shanks in water in a 5-quart kettle 20 minutes. Skim off foam. Add onion, bay leaf, peppercorns, and parsley. Cook about 45 minutes, or until meat is tender.
2. Remove meat from broth. Strain broth; return to kettle.
3. Remove meat from bones; discard skin and bones. Dice meat.
4. Rinse sauerkraut with cold water; drain.
5. Add sliced meat, drained sauerkraut, beef broth, and if desired, bacon and raisins to kettle. Simmer 1 hour.
6. 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.
7. Serve with plain boiled potatoes or potato dumplings, if desired.