German Sauerkraut Soup Recipe

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.

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.

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).