• 12servings
  • 160minutes
  • 325calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C, E, P
MineralsCopper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds pork spareribs

  2. 3 quarts water

  3. 2 cups diced peeled potatoes

  4. 2 carrots, chopped

  5. 1 teaspoon salt

  6. 1/2 teaspoon pepper

  7. 4 cups sauerkraut, rinsed and drained

  8. 1 pound smoked sausage, cut into 1-inch slices

  9. 5 bacon strips, diced

  10. 1 large onion, chopped

Instructions Jump to Ingredients ↑

  1. German Sauerkraut Soup Recipe photo by Taste of Home 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. Yield: 12 servings (3 quarts).


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