Directions:
- In a Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth; strain broth and skim fat.
- Return broth to the heat. Add the potatoes, carrots, salt and pepper; simmer until vegetables are tender. Remove meat from bones and add to broth with the sauerkraut and sausage.
- 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; cook 20-30 minutes longer. Ladle into bowls. Garnish with bacon. Yield: 12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.21 Kcal (1717 kJ) | ||
| Calories from fat | 289.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.18g | 50% | |
|---|---|---|---|
| Cholesterol | 91.79mg | 31% | |
| Sodium | 1027.25mg | 43% | |
| Potassium | 413.28mg | 9% | |
| Total Carbs | 9.32g | 3% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 18.73g | 37% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.5mg | 8% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 90.28 Kcal (378 kJ) | ||
| Calories from fat | 63.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 50% | |
|---|---|---|---|
| Cholesterol | 20.2mg | 31% | |
| Sodium | 226.07mg | 43% | |
| Potassium | 90.95mg | 9% | |
| Total Carbs | 2.05g | 3% | |
| Sugars | 0.63g | 11% | |
| Dietary Fiber | 0.59g | 11% | |
| Protein | 4.12g | 37% | |
| Vitamin C | 2mg | 15% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.3mg | 8% | |
| Calcium | 13.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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