A zestful soup for those who have a passion for sauerkraut.

1/2 pound smoked pork shank or fresh spare ribs
8 cups water
1 medium onion, chopped
1 medium potato, diced
1 small carrot, sliced
1/2 cup chopped mushrooms
canned, or fresh or dried.
3 cups sauerkraut
1 tablespoon finely chopped onion
1 tablespoon fat
2 tablespoons flour
1 tablespoon sour cream
Salt and pepper
Chopped dill or parsley

Wash the meat, cover with the water, and simmer until tender. With long cooking, come more water may be needed.
Add the onion, potato, and carrot and continue simmering until the vegetables are done.

Remove the meat and press the vegetables through a sieve. Return the meat and the pressed vegetables to the kettle; add the mushrooms and sauerkraut. If the kraut is very sour, rinse it in cold water before adding it to the soup.

Simmer these ingredients until the kraut is tender, about 20 minutes. If cooked, dried, or canned mushrooms are used, add the mushroom liquid to the soup also.

Cook the onion in the hot fat until tender, stir in the flour and brown it lightly. Pour some soup liquid into it, stir until smooth, and return it to the soup.

Add the cream, season to taste, and bring to a boil. Flavor with the dill or parsley.

Serve the meat as a separate course, or place a small slice of it into each bowl of soup. This soup is usually served with rye bread.