German Sauerkraut Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic German Sauerkraut Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing German Sauerkraut Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 smoked ham hocks
• 2 yellow onions, chopped
• 2 cloves garlic, chopped
• 3 quarts water
• 1 pound sauerkraut, drained and
• rinsed
• 1 (15 ounce) can pinto beans,
• drained
• 1/2 pound bacon, chopped
• 1 cup sour cream
• 1 tablespoon olive oil
• 3 tablespoons all-purpose flour

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat olive oil in a large skillet over medium heat

Step 2: Technique & Execution

Sautee onion and garlic until tender; set aside

Step 3: Technique & Execution

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

Step 4: Technique & Execution

Stir the sauerkraut and beans into the soup

Step 5: Technique & Execution

Place bacon in a large, deep skillet

Step 6: Technique & Execution

Cook over medium high heat until evenly brown