Sauerkraut Soup

2 pounds spare ribs, trimmed
3 quarts water
2 cups diced peeled potatoes
2 carrots, chopped
1 teaspoon salt
1/2 teaspoon pepper
4 cups sauerkraut, rinsed and drained
1 pound smoked sausage, cut into 1-inch slices
5 bacon strips, diced
1 large onion, diced

In a large kettle or Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth; strain the broth and refrigerate. Remove meat from bones and set aside. When chilled, skim fat from broth. Return to the heat. Add potatoes, carrots, salt and pepper; simmer until vegetables are tender. Add sauerkraut, sausage and rib meat; simmer until heated through.

Meanwhile, cook bacon until crisp; remove to paper towels to drain. Discard all but 1 tablespoon of the drippings. Cook onion in drippings until tender. Add to soup; simmer 20-30 minutes longer. Ladle into bowls. Garnish with bacon. Makes 10-12 servings (3 quarts).