 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
My mother used to make this soup quite often while I was growing up on a farm in Warwick, Alberta. I added my own touch - spicing it up a bit with the bacon and smoked sausage. I really enjoy the zesty flavor that they add. Ingredients:
2 pounds pork spareribs |
3 quarts water |
2 cups diced peeled potatoes |
2 carrots, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
4 cups sauerkraut, rinsed and drained |
1 pound johnsonville® smoked sausage, cut into 1-inch slices |
5 bacon strips, diced |
1 large onion, chopped |
Directions:
1. 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.
2. 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.
3. 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).
|
|