• 1¾ cup sauerkraut, drained
  • ¾ cup canned red kidney beans, drained
  • 1½ cups potato, cut into chunks
  • 1½ cups ham or pork
  • 4 cups water
  • 2 cloves garlic
  • Salt and pepper, to taste
  • 1 bay leaf
  • 1 medium onion, chopped
  • ¼ cup shortening
  • 2 teaspoons flour
  • ¾ cup sour cream


  1. Fill a large pot with water, and bring to a boil. Add the sauerkraut, beans, potatoes, and meat. Cook until vegetables are tender, about 20 minutes.
  2. Add the garlic and bay leaf. Season with salt and pepper.
  3. In a frying pan, melt the shortening over medium heat. Sauté the onions, about 3 minutes.
  4. Add the flour and cook about 2 more minutes, stirring frequently.
  5. Add the onion and flour mixture to the stew. Stir and simmer over low heat for about 15 minutes.
  6. Just before serving, add the sour cream and stir. Heat over low heat for 2 to 3 minutes. Serve.
Serves 4 to 6.
Pork is the main meat eaten by a majority of Slovenes. Koline , the time in winter when pigs are slaughtered and a variety of pork products are prepared, is a major undertaking for Slovene farmers. Blood (or black) pudding is the name of a type of sausage made from a mixture of blood, intestines, millet (a type of grain), buckwheat porridge, and seasonings. Traditionally, neighbors exchanged this sausage with each other, since each farm family had its own unique recipe.
Other pork dishes are zelodec (filled pork stomach), air-dried pork leg called prsut , and klobasa (sausage). Slovenian kranjske klobasa has a distinctive flavor that comes from its seasoning of rosemary, thyme, and garlic. Klobasa and Kisod Zelje (sausage with sauerkraut) makes for a filling lunch or dinner.

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