12 c. water
1 lb. lean pork, cubed
1 ham bone
4 c. sauerkraut
9 whole allspice
Salt and pepper to taste

Combine the water, pork, ham bone, sauerkraut and allspice in a soup kettle and simmer 2-3 hours or until the pork is tender. Add salt and pepper to taste.

Serve as a main course on a cold night, accompanied by sour rye bread, cheese and cold cuts. Pass a bowl of sour cream to garnish each serving. Serves 10-12.