Sauerkraut Soup

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From Otto’s Sausage Kitchen


1 Otto’s ham hock, cut in half
8 cups sauerkraut
6 cups sauerkraut juice
1 tablespoon Hungarian paprika
2 or 3 potatoes, peeled and cubed


Put the ham hock, sauerkraut, sauerkraut juice, and Hungarian paprika into a large stockpot. Make sure the ham hock is covered in liquid. You may need more sauerkraut juice or a little water. Cover and bring to a boil. Reduce heat to a rolling simmer and cook about an hour or until the meat falls off the bone of the ham hock. Add sauerkraut juice or water as needed to keep the ham hock covered. When the ham hock is cooked, remove it from the pot and separate the meat from the bone. Cut the meat into bite-sized pieces. Add the meat and the diced potatoes back into the sauerkraut soup. Let cook for another 20 minutes or until the potatoes are soft.  Remove from heat and serve. Makes 8–10 servings.

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