Sauerkraut Soup

Dice th pork, then cook it over a low heat in a large, heavy-based saucepan until the fat runs. Add the onion and leek. Continue to cook, stirring frequently, until the ionion is slightly softened but not browned. Stir in the carrot and pour in the stock, then bring to boil. Reduce the heat, cover and simmer 30 minutes. Drain the sauerkraut reserving the juice, and squeeze out all the remaining juice. Use a sharp knife to slice across the pat of squeezed sauerkraut. Add the sauerkraut to the soup with the potato and some seasoning. Stir well and simmer, covered, for 30 minutes. Taste and adjust the seasoning. Stir in some or all of the juice from the sauerdraut. Serve hot.