German Sauerkraut Soup

Ingredients

• 2 smoked ham hocks
• 2 yellow onions, chopped
• 2 garlic cloves, chopped
• 3 quarts water
• 1 lb sauerkraut, drained and rinsed
• 1 (15 ounce) can pinto beans, drained (or substitue thick sliced or diced potatoes if you prefer)
• 1/2 lb bacon, chopped
• 1 cup sour cream
• 1 tablespoon olive oil
• 3 tablespoons all-purpose flour

Directions

1. 1

   Heat olive oil in a large skillet over medium heat. Sautee onion and garlic until tender; set aside.

2. 2

   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.

3. 3

   Stir the sauerkraut and beans or potatoes into the soup.

4. 4

   Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings.

5. 5

   Stir flour into the bacon drippings to make a roux. Stir the roux into the soup.

6. 6

   Continue to simmer the soup until thick, and potatoes if you are using them are tender.

7. 7

   Remove from the heat and stir in the sour cream. Serve.