bacon drippings
2 lb. pork strips
2 quarts water
garlic cloves
salt and pepper
1 medium red onion
1/2 medium red cabbage
1 cup pickles
1 cup dairy sour cream

Use a pan that can hold a gallon of liquid and start the bacon drippings sizzling. Add the pork strips and fry them on each side til brown, at least 20 minutes.

Now add the water and garlic. Salt and pepper to taste. Let this mixture come to a boil. While it gets to boilin’ chop the onion, red cabbage and pickles fine as you like.

After the pot boils for a half hour, take out the meat and add the vegetables to the broth. Let the meat cool for a few minutes, then break up the meat into bite size pieces and add back to the pot.

Let the soup cook another 10 minutes or so, then turn off the heat and mix in the dairy sour cream.

After the cream is blended, serve.

Submitted by: Carol Moyer & Family