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 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

Servings: persons

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

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.
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.
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.

1348

kcal

Calories

Fat

Carbs

111

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 pounds pork spareribs, 3 quarts water, 2 cups diced peeled potatoes, 2 carrots, chopped, 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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