3 1/2 lbs. pork neck bones
8 c. water
1 c. split peas (cooked)
2 lbs. sauerkraut (rinsed)
2 pieces fatback
1 tbsp. flour
2 onions (diced)

Place neck bones in water, cook for 1/2 hour and skim top. Add sauerkraut. Saute onions until slightly brown. Dice and fry fatback. Add the onions and fatback to the sauerkraut. Brown the flour by adding 1 tablespoon fat. Add to sauerkraut. Finally, put the cooked split peas into the soup. Salt, pepper to taste. Simmer for 12 minutes.