Sauerkraut Soup

Ingredients

• 4 quarts sauerkraut
• 1 Otto’s ham hock
• 4 large potatoes
• 2 cups diced ham
• water to cover
• 2 tablespoons paprika

Instructions

1. Put ham hock and sauerkraut in Dutch oven or heavy soup pot.
2. Cook on medium high for 2 to 3 hours.
3. Add enough water during cooking to keep moist so sauerkraut does not burn.
4. Dice the potatoes and add to pot. Add enough water to cover ingredients.
5. Cook until potatoes are tender.
6. Add ham.
7. Take ham hock out to cool before dicing, then return back to soup.
8. Add paprika and serve.

Yield: Serves 6-8

Recipe compliments of Gretchen Eichentopf, Otto’s Sausage Kitchen