gra e zalea (Beans & Sauerkraut Soup)
From: Grandma

There are no measurements for this soup as everything is by guess & by golly.
 
I use a pressure cooker for most of the items but will try to give other directions too.
 
The sauerkraut we like to use is the kind in plastic bags that is usually sold in the meat 
department,.  However, you can use the canned variety if you like.  Has a little 
different flavor.   Or make your own sauerkraut????  Don't really know how much 
sauerkraut to use---maybe a pound or more...depends on how hungry you are.
 
Smoked sausage--we usually use Hillshire Farm smoked sausage.  Again, use what 
you prefer.  For 2 people a half pound is usually enough.  Cut up into serving size--
usually a couple of ounces.
 
Kidney beans or pinto beans--I used the dried variety but canned ones work equally 
well.  For 2 people one can---or a couple of cups of cooked dried beans.
 
I like to cook the sauer kraut and sausage together.  Drain the sauerkraut but save the 
juice.  Add enough water to cover.  Boil sausage & sauerkraut together for 1/2 hour or 
pressure cooker by letting the pressure go up to 15 pounds and then turn off the fire 
and let it reduce by itself--probably takes 10 minutes. Add the cooked beans and stir 
in. 
 
Thickening agent---the tricky kind is just browned flour.  To brown it, put in heavy 
skillet over medium heat and keep stirring until nicely browned.  It may be saved from 
one time to the next.  A cup of flour would be enough for 4-5 times, at least.  To 
thicken---put 1/2 cup water in a plastic container, add 4 tablespoons browned flour & 
2 tablespoons white flour.  Put lid on container and shake well.  Stir into hot soup and 
bring to boil for a couple of minutes.  If not thick enough,  make a smaller batch and 
add again...
 
OOOrrrr---In a heavy skillet, put 3-4 tablespoons of shortening and 4-5 tablespoons of 
white flour.  Stir over medium heat until nicely browned.  Add a cup of water and 
cook til thick--about 5 minutes.  Add to hot soup and stir well.
 
Finishing touch.  Taste the soup---if the sauerkraut taste is not strong enough, add 
some of the juice until it tastes right.  Sometimes you will need to add a little salt.  
Depends on the sauerkraut.
 
Serve with plain boiled potatoes.