Sauerkraut Soup - cooking recipe

Ingredients

2 lb. spareribs, trimmed
3 qt. water
2 c. diced potatoes
2 carrots, chopped
6 strips bacon
1 tsp. salt
1/2 tsp. pepper
1 large can sauerkraut, rinsed and drained (save juice)
1 lb. sausage
1 large onion, diced

Preparation

In large kettle, cook ribs in water until tender, about 1 1/2 hours.
Skim off foam.
Remove ribs from broth and strain broth. Refrigerate.
Remove meat from bones and set aside.
When broth is chilled, remove fat.
Return to heat.
Add potatoes, carrots, salt and pepper.
Simmer until vegetables are tender.
Add sauerkraut, sausage and rib meat.
Simmer until heated through.
Meanwhile, cook bacon until crisp.
Strain off grease, reserving 1 tablespoon of bacon drippings.
Cook onion in drippings until onion is tender. Add to soup.
Simmer 20 to 30 minutes more.
Garnish with bacon. (A little Parmesan is also great.)