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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until tender; set aside. | 2. 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. | 3. Stir the sauerkraut and beans or potatoes into the soup. | 4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings. | 5. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. | 6. Continue to simmer the soup until thick, and potatoes if you are using them are tender. | 7. 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 clove	2		chopped	806.9352	0.0	179.5204	4.5333
water	3	quarts		-	-	-	-
sauerkraut	1		drained rinsed	40.4498	9.1118	1.9373	0.2981
pinto bean	1	can	drained sliced	-	-	-	-
bacon	1/2		chopped	58.38	0.1792	1.7668	5.5566
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.