Hungarian-style Pork Soup
ready in 13 h. 25 min.
Cover the beans with plenty of water and soak overnight. Drain well.
Sauté the pork, onions, carrots and garlic in hot oil for 3-4 minutes. Deglaze with the stock and add the beans, the sauerkraut and the bay leaf. Half cover the pan and simmer gently for around 1 hour, stirring occasionally. The beans should start to fall apart and the soup should get thick and creamy. Add a little extra stock if required.
When the soup is cooked, remove the bay leaf and season to taste with salt and ground black pepper. Finally, stir in the parsley and sour cream and serve.