My friend Carolyn was a little under the weather the other day and Jonesin' for some good soup, so I thought I would post this little gem for her and all my other Xanga friends.

-Old World Soup-

My wife picked this little recipe card up at Kroger's right after we were married back in '71.

We fell in love with the soup the first time she made it, and it's become more or less a staple at our house, especially during the colder months!

This really is one of the best soups that I have ever eaten and never seem to tire of it. Everyone in our household knows how to make it, even Matt's made it a couple of times.

**************

Recipe

1 1/2 lbs. pork shoulder, cubed

(be sure to use pork shoulder or steak, they're a little fattier than chops, hence much more flavor. And we all know pork fat RULES! Don't we!)

2 tbsp. bacon drippings

2 med onions, chopped

1 tbsp. paprika

1 tbsp. brown sugar

2 tbsp. tomato paste (or small can tomato sauce)

4 bouillon cubes (any flavor)

4 cups water

1 16oz can of sauerkraut

salt and pepper to taste (salt sparingly, the kraut, ya know. You can add more later, if needed.)

2 tbsp. flour

In a large skillet or dutch oven with cover, combine bacon drippings, onions, and pork. Brown quickly. Drain kraut (saving the juice) and add to skillet mixture. Add sugar, paprika and flour and cook 15 minutes over med-low heat. Add tomato or sauce here.

Now add liquids (kraut juice and water), salt and pepper to taste, and bouillon cubes to skillet. Stir to blend and then cover and simmer for 50 minutes.

Serve with crusty bread and a green salad and you've got a great meal going!

**************

We used to make it in a dutch oven as per the recipe, but as we both work now we use the old Crockpot, and I think it's even better.

We just brown the pork and onions in the bacon grease and put it and  all the other ingredients in the Crockpot and turn it on low before we leave in the morning. 9 or 10 hours later, when we get home,

it's soup!