German Pork and Kraut Soup



4 servings



1 slice lean bacon, chopped
12 oz. lean boneless pork, trimmed and cut into 3/4 inch cubes
1 lg. yellow onion, chopped
2 cloves garlic, minced
1 pkg. (16) refrigerated sauerkraut, undrained
2 md. size potatoes, peeled and chopped
1-3/4 cup lower sodium beef broth
1 can (12) reduced calorie beer
6 juniper berries (optional)
3 bay leaves
1 tsp. paprika
1 tsp. fennel seeds, crushed
1/2 tsp. caraway seeds
1/4 tsp. black pepper
1/4 cup reduced fat sour cream


In a large saucepan, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside.

Add the pork, onion, and garlic to reserved drippings. Cook over moderate heat until pork is browned and onion is tender. Add the sauerkraut, potatoes, broth, beer, juniper berries (if using), bay leaves, paprika, fennel seeds, caraway seeds, and pepper. Bring to a boil. Lower the heat and simmer, covered, for 1 hour or until pork is tender.

Discard the bay leaves and juniper berries. Serve soup with sour cream and bacon pieces. Makes 4 main dish servings. Prep Time: 20 minutes, Cooking Time: 1 hour 20 minutes.

Like Grandma Used to Make ..A Treasury of Fondly Remembered Dishes

Author's Comments

Bluish gray juniper berries are an old remedy for counteracting the wild flavor of game in dishes. In this hearty stew, the berries add a pleasant tart sweet flavor that accents the sauerkraut perfectly.

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