1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until tender; set aside. 2. 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. 3. Stir the sauerkraut and beans or potatoes into the soup. 4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings. 5. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. 6. Continue to simmer the soup until thick, and potatoes if you are using them are tender. 7. Remove from the heat and stir in the sour cream. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
