1 lb White beans, dried

1 1/2 lb Sauerkraut

3/4 lb Salt pork

4 ea Potatoes, cubed

1/2 c Vegetable oil

1 1/2 tb Flour

1 ea Onion, lg. chopped coarsely

1 ts Salt

1 ts Black pepper

4 ea Bay leaves

3 ea Garlic cloves, minced

2 tb Peppercorns

1/2 c Yogurt, plain

1 ea Carrot, lg. chopped

Soak the beans overnight. Cook the meat, potatoes, beans and sauerkraut separately. Bone the meat when it is done and cut into 1/2" cubes. Dice the potatoes. Crush the beans. Make a roux with the oil, flour & onion. Put meat & vegetables into a pot, add the roux, and the bay leaves. Cover with the stock & cook 10 minutes more. Before serving, add the yogurt.