Yield: 8 Servings
|2 tablespoons||Bacon drippings|
|2 tablespoons||Flour, all-purpose|
|1 small||Onions; minced|
|½ pounds||Sausage, smoked; sliced thin|
|3 tablespoons||Sour cream|
|\N \N||Salt; to taste|
Squeeze the sauerkraut well and reserve the juice.
Cook the sauerkraut in 2 qts water till it softens.
Meantime, heat bacon drippings in a frying pan, add flour and stir and fry until the mixture is light beige. Then add onion and cook for another 5 mintes.
Take of heat, stir in paprika, immediately add 1 cup cold water and whip until smooth. Pour reserved sauerkraut juice into soup pot; add flour and onion mixture, the sliced sausage and cooked sauerkraut.
Cook for 10 to 15 minutes.
In a soup tureen, mix sour cream and cup of hot sauerkrat broth. Add salt if needed. Adjust taste to make sure it is quite sour and pour into the tureen.
Mix with the sour cream and serve.
Notes: Generally served in the wee hours of the morning to revive the guests in a private home or restaurant after an all-night party. Although it can be prepated in several ways, it must always be slightly fatty and have a very sharp taste.