Sauerkraut Soup

• 2 lb. spareribs
• 3 qt. water
• 2 c. diced and peeled potatoes
• 2 carrots, chopped
• 1 tsp. salt
• 1/2 tsp. pepper
• 4 c. sauerkraut, rinsed and drained
• 1 lb. smoked sausage, cut in 1-inch slices
• 5 bacon strips, diced
• 1 large onion, diced

1. In large kettle, cook ribs until tender, about 1 1/2 hours. Skim off foam.
2. Remove ribs, strain broth and refrigerate.
3. Remove meat from bones, set aside.
4. When cool, skim fat from broth. Return to heat.
5. Add potatoes, carrots, salt and pepper; simmer until vegetables are tender.
6. Add sauerkraut, sausage and rib meat; simmer until heated.
7. Meanwhile, cook bacon until crisp, drain and crumble.
8. Discard all but one tablespoon of the drippings.
9. Cook onion in drippings until tender (can use oleo).
10. Add onions to soup; simmer 20 to 30 minutes longer.
11. Add bacon and serve.
12. Yields 3 quarts.
13. It's delicious.

spareribs, water, potatoes, carrots, salt, pepper, sauerkraut, sausage, bacon, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=335937 (may not work)