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German Sauerkraut Soup

Name: German Sauerkraut Soup
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: 12 servings (3 quarts).
Ingredients: 2 pounds pork spareribs; 3 quarts water; 2 cups diced peeled potatoes; 2 carrots, chopped; 1 teaspoon salt; 1/2 teaspoon pepper; 4 cups sauerkraut, rinsed and drained; 1 pound smoked sausage, cut into 1-inch slices; 5 bacon strips, diced; 1 large onion, chopped

2 reviews

Test Kitchen Approved

Total Time

Prep: 2 hours Cook: 40 min.

Makes

12 servings (3 quarts)

Updated: Oct. 15, 2022

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.

German Sauerkraut Soup Recipe photo by Taste of Home

Ingredients

2 pounds pork spareribs
3 quarts water
2 cups diced peeled potatoes
2 carrots, chopped
1 teaspoon salt
1/2 teaspoon pepper
4 cups sauerkraut, rinsed and drained
1 pound smoked sausage, cut into 1-inch slices
5 bacon strips, diced
1 large onion, chopped

Directions

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.

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.
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.