German Sauerkraut Soup

This German New Year’s soup contains pork and sauerkraut for good luck in the new year. It’s wonderful with fresh warm bread. This recipe has been a family tradition for forty years

Step: 1

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.

Step: 2

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.

Per Serving: 869 calories; protein 46g; carbohydrates 14.6g; fat 68.7g; cholesterol 186.3mg; sodium 873mg.

The word “stew” can process to both a food and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.