Saurkraut Soup
Summary
| Yield | |
|---|---|
| Source | Miller Farms |
| Prep time | 1 1⁄2 hours |
| Main Ingredient | Cabbage |
Description
This is a dish that you don't often see, but once you taste it, you'll be hooked forever. It's slow simmer brings all the wonderful flavors together into a delicious and filling soup.
Ingredients
| 2 | ham hocks (smoked) | |
| 2 | yellow onions (chopped) | |
| 2 | clv | garlic (minced) |
| 3 | q | water |
| 1 | lb | sauerkraut (drained and rinsed) |
| 15 | oz | pinto beans (drained and rinsed) |
| 1⁄2 | lb | Bacon (chopped) |
| 1 | c | sour cream |
| 1 | T | Olive Oil |
| 3 | T | all-purpose flour |
Instructions
Heat olive oil in a large skillet over medium heat. Sautee onion and garlic until tender; set aside. 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. Stir the sauerkraut and beans into the soup. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. Continue to simmer the soup until thick. Remove from the heat and stir in the sour cream. Serve.
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