Christmas Recipes

Sauerkraut Soup


2 lbs. pork shanks or ham hocks
1 qt. water
1 med. onion sliced
1 bay leaf
5 peppercorns
1/4 tsp. parsley flakes
1 lb. sauerkraut
2 c. meat broth
3 Tbs. margarine (at room temperature)
3 Tbs. flour
1/2 tsp. salt
1/4 tsp. pepper


Cook pork shanks in water in a 5 qt. kettle 20 minutes. Skim off foam. Add onion, bay leaf, peppercorns and parsley. Cook 45 minutes or till meat is tender. Remove meat from broth. Strain broth; return to kettle. Remove meat from bones; discard skin and bones. Dice meat. Rinse sauerkraut with cold water; drain. Add diced meat, sauerkraut, beef broth and simmer 1 hour. Mix margarine and flour to a smooth paste; stir into simmering soup. Cook and stir over medium heat until thickened. Mix in salt and pepper. Serve with plain boiled potatoes.

Makes 10 Servings

Added On: 2006-05-14
Submitted By: Staff
Filed under the following categories:
¬ Ham ¬ Soup ¬ Dinner ¬ Polish ¬ Sauerkraut

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