German Sauerkraut Soup Recipe

Name: German Sauerkraut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 pound bacon, chopped; 1 cup sour cream; 1 tablespoon olive oil; 3 tablespoons all-purpose flour

Servings: persons

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
1/2 pound bacon, chopped
1 cup sour cream
1 tablespoon olive oil
3 tablespoons all-purpose flour

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.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 smoked ham hocks, 2 yellow onions, chopped, 2 cloves garlic, chopped, 3 quarts water, and more.

Yes, German Sauerkraut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

German Sauerkraut Soup

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