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 caloriescarbohydrate: 14.6 gcholesterol: 186.3 mgfat: 68.7 gfiber: 3.8 gprotein: 46 gsaturatedFat: 24.9 gservingSize: -sodium: 873 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions German Sauerkraut Soup
Directions
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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.
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.