Vipava Soup

15 oz Beans

21 oz Sauerkraut

1 lb Salt pork

1 lb Potatoes

Water

1/2 c Fat

1 tb Flour (heaping)

1 Onion

Salt

3 Bay leaves

3 Garlic cloves

Peppercorns; to taste

5 tb Sour cream

Soak the beans overnight. Cut the sauerkraut into strips. Cook the meat,
potatoes, beans and sauerkraut separately. When the meat is cooked, bone
it and cut into cubes. Dice the potatoes. Crush the beans. Make a roux
with the fat, flour and onion. Put meat and vegetables into a pot; add
the roux and the bay leaves. Cover with the stock; cook 5 minutes longer.
Before serving, add the sour cream.