GERMAN SAUERKRAUT SOUP

German Sauerkraut Soup image

Provided by Judy Brannock

Time 1h30m

Number Of Ingredients 10

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2 lb pork spareribs
3 qt water
2 c diced peeled potatoes
2 carrots, chopped
1 tsp salt
1/2 tsp pepper
4 c sauerkraut, rinsed and drained
1 lb smoked sausage, cut into 1 inch slices
5 slice bacon, diced
1 large onion, chopped

Steps:

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.