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German Sauerkraut Soup

German Sauerkraut Soup

  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
Linda Dembroski

Linda Dembroski

This German New Year's soup contains pork and sauerkraut for good luck in the new year. It's wonderful with fresh warm bread. This recipe has been a family tradition for forty years

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 869 kcal
  • 43%
  • Fat:
  • 68.7 g
  • 106%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 46 g
  • 92%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 873 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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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Reviews

Donna B
20

Donna B

12/30/2008

After reading other reviews that stated this soup seemed bland I made a few changes. First, I didn't saute the onions and I don't think it really made any difference. I used a meaty ham bone instead of smoked ham hocks because I had one left over from a Christmas party. I cooked it in 4 cups water and 2 cups vegetable broth for a little extra flavor. Also, I drained the sauerkraut but did NOT rinse it. Rinsing sauerkraut washes most of the flavor away, which is probably the main reason most people thought this soup bland. I never rinse it (but that might be because I'm Polish, and we like our kraut more sour I guess). I also added 5 or 6 sliced mushrooms and 1/3c quick-cooking pearl barley when I added the sauerkraut to make it more hearty. I did not use any bacon because the soup is already a little greasy from the ham. Instead I thickened it with about 2-3 T cornstarch. I didn't want it too thick. Finally, I made sure to temper the sourcream before adding. It sounds like a lot of changes, but they were all more like little tweaks, and made for a wonderfully delicious and flavorful soup. I highly recommend it.

KDSTAPLETON
16

KDSTAPLETON

8/27/2003

I couldn't believe it when I saw this recipe! I grew up on the stuff and have been craving it since the temperatures have dropped. The only difference was the addition of sour cream. For the rater who had her sour cream curdle... you did not temper it. Always add a small amount of the hot liquid to the sour cream, mix well, add a little more of the hot liquid, mix well, THEN add it to the rest of the hot liquid. This stuff is even better the second day!

NANASHIKOIBITO
13

NANASHIKOIBITO

8/27/2003

One word -- biohazard. This soup lacked in body, flavor, and balance all of which are essential to the success of a soup.

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