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Sauerkraut Soup Recipe

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This recipe for Sauerkraut Soup is from The Troyanda Society of Ukrainian Heritage and Culture Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ham hock or shank with meat, LOTS of rind and a bone
Water
4 medium onions, chopped
4 one quart jars of sauerkraut (use only barrel sauerkraut, NOT wine sauerkraut), drained but save juice
Heaping tbsp. of bacon fat
salt and pepper
Directions:
Directions:
1. Cook the ham hock for 3 hours at 350 in a roaster half filled with water. (any meat on it you can eat or add to your soup later)
2. Then transfer the juice, bone and meat (aka oven broth) to a bigger roaster or a large stock pot and add water. **You can divide in half and fill two stockpots if needed. Leave all bone, meat, rind in etc and cook on stovetop on medium heat for 12 hours. Keep adding water to keep pots full as it boils down.
3. Turn off stove. Leave soup overnight and go to bed! Turn it on again in the morning.
4. Drain the broth from the meat, bone and rind. Add more water to make more broth.
5. Fry onions and drained sauerkraut over low heat until light golden brown, stirring often. If sauerkraut has big chunks you may want to chop them up.
6. Add sauerkraut, onions, meat from earlier, one jar of sauerkraut juice (the more juice you add the more sour the soup will be), and bacon fat to broth and simmer on low for 2 hours. Can be left on stove (turned OFF) overnight, covered, to cool.
7. Salt and Pepper lightly.

Makes 5-6 quarts of soup.

 

 

 

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