GERMAN SAUERKRAUT SOUP

German Sauerkraut Soup image

My mother used to make this soup quite often while I was growing up on a farm in Warwick, Alberta. I added my own touch - spicing it up a bit with the bacon and smoked sausage. I really enjoy the zesty flavor that they add.

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

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Ingredients

2 pounds pork spareribs
3 quarts water
2 cups diced peeled potatoes
2 carrots, chopped
1 teaspoon salt
1/2 teaspoon pepper
4 cups sauerkraut, rinsed and drained
1 pound smoked sausage, cut into 1-inch slices
5 bacon strips, diced
1 large onion, chopped

Steps:

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.

Nutrition Facts : Calories 325 calories, Fat 23g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1041mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.