Kapusniak sauerkraut soup

Cover the pork with 2.5 l of cold water, bring to a boil, skim off the foam and simmer over low heat for an hour.

Rinse the millet with hot water. Peel and dice the potatoes. Add both to the broth and cook for 15 minutes.

While the millet cooks, finely chop the onion, grate the carrot and fry them in the oil for 5 minutes. Add the sauerkraut and stew under a lid for 10 minutes.

If the sauerkraut is very sour, rinse it in cold water and squeeze it out first.

Take out the pork, pull the meat off the bones, cut it into pieces and return it to the soup.

Add the sauerkraut with the sautéed vegetables and the bay leaves to the soup, season with salt and pepper and cook for 15 minutes.

Turn off the heat, cover and let it stand for 15 minutes. Serve with sour cream. Done!