Taste of Home
German Sauerkraut Soup
TOTAL TIME: Prep: 2 hours Cook: 40 min.
YIELD: 12 servings (3 quarts).
My mother used to make this soup quite often while I was growing up on a farm in Warwick, Alberta. I added my own touch - spicing it up a bit with the bacon and smoked sausage. I really enjoy the zesty flavor that they add.
Ingredients
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2 pounds pork spareribs
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3 quarts water
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2 cups diced peeled potatoes
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2 carrots, chopped
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1 teaspoon salt
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1/2 teaspoon pepper
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4 cups sauerkraut, rinsed and drained
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1 pound smoked sausage, cut into 1-inch slices
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5 bacon strips, diced
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1 large onion, chopped
Directions
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1.
In a Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth; strain broth and skim fat.
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2.
Return broth to the heat. Add the potatoes, carrots, salt and pepper; simmer until vegetables are tender. Remove meat from bones and add to broth with the sauerkraut and sausage.
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3.
Meanwhile, cook bacon until crisp; remove to paper towels to drain. Discard all but 1 tablespoon of the drippings. Cook onion in drippings until tender. Add to soup; cook 20-30 minutes longer. Ladle into bowls. Garnish with bacon.
Nutrition Facts
1 cup: 325 calories, 23g fat (9g saturated fat), 72mg cholesterol, 1041mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 18g protein.
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