German Sauerkraut Soup

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READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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