German Sauerkraut Soup Recipe

By taochavez

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

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth; strain the broth and refrigerate. Remove meat from bones and set aside.
When chilled, skim fat from broth. Return to the heat. Add the potatoes, carrots, salt and pepper; simmer until vegetables are tender. Add the sauerkraut, sausage and rib meat; simmer until heated through.
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; simmer 20-30 minutes longer. Ladle into bowls. Garnish with bacon. Yield: 10-12 servings (3 quarts).