German Sauerkraut Soup

• 2 pounds pork spareribs
• 3 quarts water
• 2 cups diced peeled potatoes
• 2 carrots, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups sauerkraut, rinsed and drained
• 1 pound smoked sausage, cut into 1-inch slices
• 5 bacon strips, diced
• 1 large onion, chopped

1. 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.
2. 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.
3. 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.

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

Taken from www.tasteofhome.com/recipes/german-sauerkraut-soup/ (may not work)