1
Place the sauerkraut, ham bone, peppercorns, bay leaves and water in a large saucepan, cover and bring to the boil.
2
Reduce the heat, uncover and simmer for 1-1/2 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 cook 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. 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 saute, stirring, for about 10 minutes.
7
Sprinkle the flour over the onions and ladle about 240ml/8fl.oz. of the sauerkraut broth into onion mixture, stirring to mix well.
8
Add the onion mixture to the sauerkraut soup and bring to the boil. Remove the bay leaves before serving.
