Recipe German Sauerkraut Soup (Soup)

Required Ingredients:

• 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

Preparing/Cooking:

• 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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