German Sauerkraut Soup

Total Time

2 Hours 15 Minutes

Servings

8

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 plain flour

Instructions

1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until tender; set aside.
2. 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.
3. Stir the sauerkraut and beans into the soup.
4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings.
5. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. Continue to simmer the soup until thick.
6. Remove from the heat and stir in the sour cream. Serve.