German Sauerkraut Soup

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

Step-by-step instructions

1. 1

   Heat olive oil in a large skillet over medium heat. Sauté 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.