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Sauerkraut Soup |
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Serves: 10 Print this RecipeThelma Leschenko, Edmonton, Alberta 2 pounds pork spareribs, trimmed 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 sausages, cut into 1-inch slices 5 bacon strips, diced 1 large onion, diced In a large kettle or Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth; strain the broth and refrigerate. Remove meat from bones and set aside. When chilled, skim fat from broth. Return to the heat. Add potatoes, carrots, salt and pepper; simmer until vegetables are tender. Add sauerkraut, sausage and rib meat; simmer until heated through. 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; simmer 20-30 minutes longer. Ladle into bowls. Garnish with bacon. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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