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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Preparation Time

  Cooking Time - 120 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat olive oil in a large skillet over medium heat. Sautee onion and garlic until tender; set aside. Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours. | 2. Stir the sauerkraut and beans into the soup. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. Continue to simmer the soup until thick. Remove from the heat and stir in the sour cream. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham hock	2		smoked	806.9352	0.0	179.5204	4.5333
yellow onion	2		chopped	229.68	13.6764	1.653	18.792
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
water	3	quarts		-	-	-	-
sauerkraut	1	pound	drained rinsed	86.1827	19.4138	4.1277	0.635
pinto bean	1	can	drained	-	-	-	-
bacon	1/2	pound	chopped	945.7412	2.903	28.6217	90.0155
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
purpose flour	3	tablespoons		806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.