German Sauerkraut Soup recipe

8 servings

2 smoked ham hocks

2 yellow onions, chopped

2 cloves garlic, chopped

3 quarts water

1 pound sauerkraut, drained and rinsed

1 (15 ounce) can pinto beans, drained

1/2 pound bacon, chopped

1 cup sour cream

1 tablespoon olive oil

3 tablespoons all-purpose flour

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.