German Sauerkraut Soup

Name: German Sauerkraut Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-6 serving(s)
Ingredients: 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

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Recipe by Steve P.

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"

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READY IN: 1hr 30mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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