Vipava Soup

Cut salt pork into small cubes and place in a large heavy pot with water, bringing to a boil over medium-high heat.

Peel and quarter the onion, then add to the pot along with 3 bay leaves and 3 garlic cloves, allowing the broth to simmer.

Drain and rinse the beans, adding them to the simmering broth and continuing to cook.

Peel the potatoes and cut them into bite-sized chunks, then add to the pot with the broth and beans.

Add the sauerkraut to the pot along with peppercorns to taste and salt as needed, stirring well to combine.

Heat the fat in a separate small pan over medium heat, then sprinkle in the heaping tablespoon of flour, stirring constantly until a light golden roux forms.

Carefully whisk the roux into the hot soup to thicken it slightly, stirring until smooth and fully incorporated.

Simmer the soup gently until all vegetables are tender and flavors are well melded.

Stir the sour cream into the soup just before serving, distributing it evenly throughout and adjusting seasoning with salt and peppercorns as needed.