Ingredients
- 4 peppercorns
- 1 1/2 onion (minced)
- 1 kolbasz
- 1 bacon drippings
- 4 qt water
- 1/2 lb cranberry beans (dried)
- 1/2 pt sour cream
- 2 tb flour
Wash beans. Soak overnight and cook with kolbasz in a soup kettle along with onion and salt and peppercorns to taste. When beans and meat are cooked, make roux: Brown roux ingred. til brown in color and add 1 c. water; bring to a boil. Add this to soup and cook about 5 minutes until soup comes back to a boil. Take 1/2 pt. sour cream which is at room temperature.
Mix in 1 tb. flour to thicken. To sour cream, add hot soup, 1 tablespoon at a time, and mix well until cream is thinned, then add to hot soup (prevents curdling). Bring back to gentle boil, then turn heat off.