Ingredients
2 pounds pork spareribs3 quarts water2 cups diced peeled potatoes2 carrots, chopped1 teaspoon salt1/2 teaspoon pepper4 cups sauerkraut, rinsed and drained1 pound smoked sausage, cut into 1-inch slices5 bacon strips, diced1 large onion, chopped
Preparation
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.
