Soup Recipe for a Crabby German

German or Not … This Soup Is a Hearty Departure from the Ordinary

OK ... I know what you’re thinking … YUCK! That couldn’t be less accurate when describing this hearty soup that has been a staple for Eastern Europeans for centuries.  We’ve taken a rather boring food staple and inexpensive meal and not only made it palatable, we made it something we eat two or three times each time we make it! You need to like a “sour” profile or the taste of vinegar. If you do, you will make this a regular in your “Winter Soup Rotation.”

First, a disclaimer: I am not really good at documenting EXACT recipes. That is precisely the reason I don’t bake. Baking is an exact science, cooking is about a flavor profile. I’ll do my best to lay out the basics of this recipe, but keep tasting it while you cook it. The end result will be your own specialty that fits the flavor profile for your family.

CURMUDGEON’S SAUERKRAUT SOUP

(This recipe feeds your family, provides left-overs, and gives you some to share)

Ingredients

12-Quart Stock Pot,

• 64 oz. Frank’s Fresh Sauerkraut
• 1.5 lbs. Smoked Pork Hocks (Minimum)
• 1.5 lbs. Lean Ham (Minimum)
• 2 Tbs. Ham Base
• 1 Tbs. Liquid Smoke
• 1 Tbs. Chopped or Granulated Garlic
• 1 Tsp. White Pepper 

Directions

1. Cube lean ham into 1/4-inch pieces and place in stock pot
2. Place smoked pork hocks in pot
3. Add Ham base
4. Add liquid smoke
5. Fill stock pot to near top with water and boil until it reduces by about 1/3
6. Add garlic and pepper
7. Taste broth and adjust ingredients to your taste
8. Remove pork hocks, take off any meat you can find and put back into broth
9. Add sauerkraut and simmer for at least an hour
10. Eat, enjoy and share!