This German New Year's soup contains pork and sauerkraut for good luck in the new year. It's wonderful with fresh warm bread. This recipe has been a family tradition for forty years

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Recipe Summary

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
8
Yield:
8 - 1 cup servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

869 calories; protein 46g 92% DV; carbohydrates 14.6g 5% DV; fat 68.7g 106% DV; cholesterol 186.3mg 62% DV; sodium 873mg 35% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/30/2008
After reading other reviews that stated this soup seemed bland I made a few changes. First I didn't saute the onions and I don't think it really made any difference. I used a meaty ham bone instead of smoked ham hocks because I had one left over from a Christmas party. I cooked it in 4 cups water and 2 cups vegetable broth for a little extra flavor. Also I drained the sauerkraut but did NOT rinse it. Rinsing sauerkraut washes most of the flavor away which is probably the main reason most people thought this soup bland. I never rinse it (but that might be because I'm Polish and we like our kraut more sour I guess). I also added 5 or 6 sliced mushrooms and 1/3c quick-cooking pearl barley when I added the sauerkraut to make it more hearty. I did not use any bacon because the soup is already a little greasy from the ham. Instead I thickened it with about 2-3 T cornstarch. I didn't want it too thick. Finally I made sure to temper the sourcream before adding. It sounds like a lot of changes but they were all more like little tweaks and made for a wonderfully delicious and flavorful soup. I highly recommend it. Read More
(27)

Most helpful critical review

Rating: 1 stars
08/27/2003
One word -- biohazard. This soup lacked in body flavor and balance all of which are essential to the success of a soup. Read More
(13)
16 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
12/30/2008
After reading other reviews that stated this soup seemed bland I made a few changes. First I didn't saute the onions and I don't think it really made any difference. I used a meaty ham bone instead of smoked ham hocks because I had one left over from a Christmas party. I cooked it in 4 cups water and 2 cups vegetable broth for a little extra flavor. Also I drained the sauerkraut but did NOT rinse it. Rinsing sauerkraut washes most of the flavor away which is probably the main reason most people thought this soup bland. I never rinse it (but that might be because I'm Polish and we like our kraut more sour I guess). I also added 5 or 6 sliced mushrooms and 1/3c quick-cooking pearl barley when I added the sauerkraut to make it more hearty. I did not use any bacon because the soup is already a little greasy from the ham. Instead I thickened it with about 2-3 T cornstarch. I didn't want it too thick. Finally I made sure to temper the sourcream before adding. It sounds like a lot of changes but they were all more like little tweaks and made for a wonderfully delicious and flavorful soup. I highly recommend it. Read More
(27)
Rating: 5 stars
08/27/2003
I couldn't believe it when I saw this recipe! I grew up on the stuff and have been craving it since the temperatures have dropped. The only difference was the addition of sour cream. For the rater who had her sour cream curdle... you did not temper it. Always add a small amount of the hot liquid to the sour cream, mix well, add a little more of the hot liquid, mix well, THEN add it to the rest of the hot liquid. This stuff is even better the second day! Read More
(19)
Rating: 1 stars
08/27/2003
One word -- biohazard. This soup lacked in body flavor and balance all of which are essential to the success of a soup. Read More
(13)
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Rating: 5 stars
08/27/2003
Very good! Even my husband and 8 yr old son loved it....and didn't complain about left-overs the next night! Very important to temper the sour cream.....a bit of a hassle but a definite must! Read More
(7)
Rating: 5 stars
08/27/2003
We served this to start a German themed meal. Everyone loved it! It was fairly easy to make although time consuming much more than the 15 minutes prep time in the recipe to chop onions cook bacon and prep other ingredients. The most difficult task was removing the meat from the ham hocks. Read More
(7)
Rating: 3 stars
03/07/2004
The soup was a little too watery and even with the sour cream lacked something. It does have a German taste but not a hearty soup. Read More
(6)
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Rating: 4 stars
08/27/2003
Tasted just like I used to eat when I was a kid. Read More
(5)
Rating: 1 stars
08/27/2003
I so wanted to give a good review but it's still sitting in my refridgerator. I can't bring myself to taste it! The sour cream curdled and it looks awful! Read More
(4)
Rating: 4 stars
12/26/2009
Not a wow but still very good. I had to make some changes due to allergies. I didn't use onions and had to sub beef sausage for the ham. I also used chicken broth for some of the water. Because I didn't have the ham I didn't cook for the extended time so I used less added liquid. Thank you Read More
(2)
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