1/2 lb. yellow split peas
1 lb. spareribs or ham bone, plus 3 c. cubed ham
Whole onion (take out before adding sauerkraut)
3 or 4 carrots, shredded
1/2 head cabbage, shredded
1/2 can sauerkraut, drained
Salt & pepper to taste
1/4 tsp. caraway seeds
Sour cream (optional)

Cook split peas until soft, using about 2 quarts of water. Add the ham, cubed ham and onion and cook the mixture with the softened peas. Remove the onion and then add the carrots, cabbage, sauerkraut, salt, pepper and caraway seeds. Simmer the mixture about 1 1/2 hours or so until peas are tender. Add more if needed. Serve with dab of sour cream, if desired. Serves 8 to 10.