Russian Shchi (Sauerkraut Soup)

• 1 tablespoon vegetable oil
• 1 pound boneless pork butt
• Kosher salt
• Freshly ground black pepper
• 1 onion, chopped
• 6 cups chicken stock or low-sodium broth
• 2 cups sauerkraut
• 1 carrot, shredded
• 1/4 cup parsley leaves

1. In a large heavy pot, heat the oil over medium high heat until hot.
2. Season the pork with 3/4 teaspoon salt and 1/2 teaspoon pepper, then brown on all sides, about 8 minutes total.
3. Transfer the pork to a plate.
4. Stir the onion into the pot and cook, scrapping up any browned bits, until golden, about 6 minutes.
5. Stir in the chicken stock, sauerkraut, carrot, and reserved pork with any accumulated juices.
6. Simmer the soup, covered, until the pork is tender, about 2 hours.
7. Coarsely shred the pork and season the soup with salt and pepper to taste.
8. Serve the soup sprinkled with the parsley.

vegetable oil, pork butt, kosher salt, freshly ground black pepper, onion, chicken stock, sauerkraut, carrot, parsley

Taken from www.foodandwine.com/recipes/russian-shchi-sauerkraut-soup (may not work)