Polish Sauerkraut

• 2 pounds sauerkraut (in bag)
• 1/2 cup bacon; chopped and cooked
• 3 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon caraway seed
• 1/4 cup carrots; shredded
• 1/2 cup butter
• 1/4 cup lard
• 1/4 cup flour

1.  Rinse sauerkraut with cold water for several seconds and drain well.  Taste and test for sourness.  Rinse again if necessary. 

2.  In a large pot, combine pepper salt, caraway seeds, shredded carrots, and water.  Add browned bacon to the pot.  Bring to boil.  Cook uncovered over medium heat for 30-45 minutes.

3.  In a skillet, melt butter and lard, while stirring add flour.  Keep stirring until mixture (rue) turns light brown.

4.  Slowly add mixture to the sauerkraut stirring constantly to prevent clumping.  Cook 10-20 minutes stirring occasionally.  Add salt and pepper to taste.