1. Place the sauerkraut, ham bone,
peppercorns, bay leaves and water in a large
cover and bring to the boil.
Reduce the heat, uncover and simmer for 1˝ hours, stirring
from time to time.
3. Half an hour before the end of the
cooking time, place the potatoes in a saucepan, cover with
water, bring to the boil and
for 5 minutes or until just tender.
4. Remove ham
bone from the sauerkraut, allow to cool a little then slice
the ham from bone.
5. Return the
sliced meat to the sauerkraut, together with the cooked
drained potatoes to sauerkraut mixture, mix well and
continue to cook for a further 15 minutes.
6. Meanwhile, heat the butter in a saucepan, add the onions
and sauté, stirring, for about 10 minutes.
8. Add the onion mixture to the
sauerkraut soup and bring to the boil. Remove the bay
leaves before serving.
the flour over the onions and ladle about 8 fl. oz. of the
sauerkraut broth into onion mixture, stirring to mix