Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Lard or oil |
| 1 | Onion; finely diced |
| 1 cup | Sauerkraut; chopped |
| 1 cup | Shredded dill pickles |
| 4 cups | Chicken stock OR low-sodium chicken broth |
| 1 | Ham hock |
| Salt and pepper; to taste |
HEAT THE OIL IN A SOUP POT, add the onion and cook until soft, about 5 minutes. Add the sauerkraut, pickles, stock and ham hock. Cover, bring to a boil, reduce heat to low and simmer for 45 minutes. Season to taste with salt and pepper. Remove ham hock and serve. This soup is delicious when accompanied by sour cream and some fresh dill.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK