This is the perfect sort of soup to eat on really cold winter days. I like to prepare it in time to serve upon return from a trek in the forest through the snow. Nothing else is necessary after a couple of bowlfuls, except maybe a dish of baked apples or some sliced oranges. A good rich red wine like a Merlot complements the flavours perfectly.
Drain the beans, put them in a pan, cover with water and bring to the boil. After 10 minutes, drain and rinse, then cover with about
Fry the lard, onion, sage, garlic and parsley together until amalgamated. Add the polenta then add this to the beans. Stir and simmer for another 30 minutes. Fry the bacon until the fat is running and sizzling, add the sauerkraut and stir together, then mix into the soup. Taste for seasoning.
© 1995 Valentina Harris. All rights reserved.