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

Most of the videos featured on Cooking Up a Story were produced, filmed, and edited by Rebecca Gerendasy. Fred Gerendasy contributed as a writer to many of the posts and occasionally as the interviewer. Visit Rebecca Gerendasy Clay – Art and Fred Gerendasy Photography to see their current work.