Serves: 10
Total Calories: 440
In a large kettle or Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth strain the broth and refrigerate. Remove meat from bones and set aside. When chilled, skim fat from broth. Return to the heat. Add potatoes, carrots, salt and pepper simmer until vegetables are tender. Add sauerkraut, sausage and rib meat simmer until heated through. Meanwhile, cook bacon until crisp remove to paper towels to drain. Discard all but 1 tablespoon of the drippings. Cook onion in drippings until tender. Add to soup simmer 20-30 minutes longer. Ladle into bowls. Garnish with bacon.
© Copyright Reiman Publications, 1993-1997
This Sauerkraut Soup recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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