2 qts. water
1 1/2 lbs. pork ribs
1 pork hock
1 lb. pork neck bones or kielbasa
1 onion, quartered
6 peppercorns
1 bay leaf
1 qt. sauerkraut

Place meat, onion, peppercorns, and bay leaf in water. Cook 1 hour. Skim until clear. Drain sauerkraut. Save juice. Rinse sauerkraut in cold water; drain and squeeze. Chop fine and add to meat stock. Cook 90 minutes until sauerkraut and meat are tender. Serve with boiled potatoes and rye bread.