German Sauerkraut Soup

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  • 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.