1 lg. yellow onion, peeled and chopped
3 slices bacon
1 clove garlic, crushed
1/2 lb. lean pork, diced
2 c. fresh or raw sauerkraut (or kraut in a glass jar, not tin)
1 tbsp. tomato paste
1/2 tsp. paprika
3/4 tsp. caraway seeds
8 c. beef or pork stock
Roux of 1 1/2 tbsp. flour and 1 1/2 tbsp. butter
Pepper and sugar to taste
Sour cream for garnish

Brown the onion in bacon fat along with garlic. Add the pork and cook for about 20 minutes. Add sauerkraut, tomato paste, paprika, caraway seed and soup stock. Simmer for about 45 minutes, until sauerkraut is soft.

Thicken with the roux and correct seasoning. Serve hot with garnish of sour cream. If you wish a milder flavor, cook the soup a bit longer. Serves 8.