| Ingredients: 2 pounds pig`s feet or lamb hocks
2 pounds neck bones or spareribs
3 tablespoons lard or margarine
1 large onion
1 clove garlic, crushed
1 1/2 quarts boiling water
1 green pepper, diced
4 whole allspice
1 bay leaf
1/2 teaspoon celery seed
1 quart (about 2 pounds) sauerkraut
1/4 cup barley
1 small apple, chopped
1/2 teaspoon caraway seed
2 teaspoons salt
1/2 teaspoon pepper
Directions:1. Brown all meat in lard in a large kettle.
2. Add onion and garlic. Fry 1 minute.
3. Add boiling water, green pepper, allspice, bay leaf, and celery seed. Cover, cook 1 hour or until meat is tender.
4. Remove meat, cool. Boil until broth is reduced to 3 cups.
5. Discard bones and gristle from meat. Drain and rinse sauerkraut.
6. Cook barley in the broth 15 minutes. Add meat, sauerkraut, apple, caraway seed, salt, and pepper. Cook 45 minutes longer.
7. Serve with potato dumplings, if desired.
|
