German Sauerkraut Soup
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
30
Spice
49
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cloves
Garlic (chopped)450 g
Bacon (chopped)1 cup
Sour Cream1 tbsp
Olive Oil3 tbsps
All-Purpose FlourDirections:
1
Heat olive oil in a large skillet over medium heat
2
Sautee onion and garlic until tender; set aside
3
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
4
Stir the sauerkraut and beans into the soup
5
Place bacon in a large, deep skillet
6
Cook over medium high heat until evenly brown
7
Remove bacon into the stockpot, reserving drippings
8
Stir flour into the bacon drippings to make a roux
9
Stir the roux into the soup
10
Continue to simmer the soup until thick
11
Remove from the heat and stir in the sour cream
12
Serve