Hangover soup

Yield: 6 servings

Measure Ingredient
½ pounds Polish sausage; thinly slice
2 \N Slices bacon
1 \N Onion; chopped
1 \N Green pepper; chopped
4 cups Beef broth
1 can 16-ounce sauerkraut; rinsed;
1 cup Sliced fresh mushrooms
2 \N Stalks celery; sliced
2 \N Tomatoes; chopped
2 teaspoons Paprika
1 teaspoon Caraway seed
½ cup Sour cream
2 tablespoons Flour

In Dutch oven; cook sausage and bacon until sausage is brown and bacon is crisp. Remove sausage and bacon, and drain; reserve drippings. Crumble bacon. To drippings add onion and green pepper; cook until tender but not brown. Drain off fat. Stir in cooked sausage and bacon, beff broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed. Bring to boiling; reduce heat.

Cover and simmer 45 mins. Meanwhile, combine sour cream and flour.

Gradually stir about 1 cup of the hot soup into sour cream mixture.

Return all to Dutch oven. Cook and stir until thickened and bubbly.

Cook and stir 1 min. more. Makes 6 servings. Agnes Hanno Pvmp45B

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