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350 g smoked pork belly
350 g sauerkraut
1 can beans
1 tbsp flour
2 bay leaves
+ oil, salt & pepper, sour cream
Cook the pork belly in 1,5 l of salted water for 45 min. Add the beans, the sauerkraut and the bay leaf and cook everything on low heat for 15 to 30 min. Meanwhile prepare the roux by frying the coarsly cut onion until it turns glazy and adding the flour. Make sure to stir the flour in properly to avoid clumping. Add the roux into the soup and let everythin simmer for another 10 min. Serve optionally with fatty sour cream.
This dish tastes much better if you let it cool down completely and warm it up again.