Prep 30 mins
Cook 1 hr
Linda Dembroski who originated the recipe said: "This German New Year's soup contains pork and sauerkraut for good luck in the new year. It's wonderful with fresh warm bread. This recipe has been a family tradition for forty years"
- 2 smoked ham hocks
- 2 yellow onions, chopped
- 2 garlic cloves, chopped
- 3 quarts water
- 1 lb sauerkraut, drained and rinsed
- 1 (15 ounce) can pinto beans, drained (or substitute thick sliced or diced potatoes if you prefer)
- 1⁄2 lb bacon, chopped
- 1 cup sour cream
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until tender; set aside.
- Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours.
- Stir the sauerkraut and beans or potatoes into the soup.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings.
- Stir flour into the bacon drippings to make a roux. Stir the roux into the soup.
- Continue to simmer the soup until thick, and potatoes if you are using them are tender.
- Remove from the heat and stir in the sour cream. Serve.