Categories: Soups

Ingredients

• 4 smoked ham hocks
• 4 quarts water
• 1 (10 ounce) jar sauerkraut, drained and rinsed
• 1 Tbs caraway seeds
• 1 large egg, lightly beaten
• 1 Russet potato, peeled and grated on the large holes of a box grater
• 3 Tbs finely grated onion
• 1/4 tsp pepper
• 1/2 cup all-purpose flour
• Sour cream, for serving

Directions

1. Bring the ham hocks and water to a boil in a large dutch oven over medium-high heat. Reduce the heat to medium low and simmer, partially covered, until the broth is richly flavored, 1 1/2 to 2 hours. (You should have about 3 quarts of broth). Cool to room temperature (leaving the hocks in the broth), then refrigerate for at least 8 hrs or up to 2 days.

2. Skim the congealed fat from the broth and bring the broth to a simmer over medium heat. Using a slotted spoon, transfer the hocks to a cutting board and carefully remove any meat; discard the bones and skin. Add the meat from the hocks, sauerkraut, and caraway seeds to the pot and simmer, covered, until the flavors meld, about 30 minutes.

3. While the soup simmers, combine the egg, potato, onion, and pepper in a large bowl. Add the flour and stir to combine. Shape the dumpling mixture into heaping teaspoonfuls and drop into the simmering soup, cooking until tender, about 20 minutes. Serve, passing the sour cream at the table.

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