German Sauerkraut Soup recipe

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Ingredients

2 smoked ham hocks
2 yellow onions, chopped
2 cloves garlic, chopped
3 quarts water
1 pound sauerkraut, drained and rinsed
1 (15 ounce) can pinto beans, drained
½ pound bacon, chopped
1 cup sour cream
1 tablespoon olive oil
3 tablespoons all-purpose flour

Nutrition Info

869 calories
carbohydrate: 14.6 g
cholesterol: 186.3 mg
fat: 68.7 g
fiber: 3.8 g
protein: 46 g
saturatedFat: 24.9 g
servingSize: -
sodium: 873 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium heat. Sautee 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.

  2. Stir the sauerkraut and beans 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. Remove from the heat and stir in the sour cream. Serve.

Recipe Yield

8 - 1 cup servings

Recipe Note

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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