Sauerkraut soup

6 cups beef broth
1/4 pound bacon, diced
1 large onion, diced
2 tablespoons instant flour
3 tablespoons cold water
1 can (14.5 oz) of Libbys crispy sauerkraut
3-5 Potatoes depending on their size

Put broth in 3 qt pan. Peel potatoes and cut into bite sized pieces. Add to pan. Bring to boil until potatoes are tender (about 20 minutes). While the potatoes are cooking, fry bacon until crispy. Remove bacon from fry pan and fry onion in bacon drippings until golden. Return bacon to fry pan and sprinkle with flour. Fry for a minute while stirring. Then add 3 tablespoons cold water and stir. Add this mixture to the soup when the potatoes are done and stir until clumps dissolve. Then add drained sauerkraut. (If this soup is too salty for your taste, you can rinse the sauerkraut before you add it to the soup.) Serves 8-10.

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