Sauerkraut soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; peeled and chopped |
| ¼ | cup | Bacon fat or shortening |
| 1 | tablespoon | Paprika, hungarian |
| 3 | cups | Sauerkraut, finely chopped |
| & drained | ||
| 1 | Garlic clove; crushed | |
| ½ | pounds | Smoked sausage; sliced |
| Salt and pepper; to taste | ||
| 1 | tablespoon | Flour |
| 3 | tablespoons | Dill; chopped |
| 1 | cup | Sour cream; at room temperature |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Saute onion in fat until just tender. Take off stove; stir in paprika.
Return to heat; add sauerkraut. Saute, mixing with a fork, for 1 min.
Add garlic and sausage. Season with salt and pepper. Pour in 6 cups water. Cook slowly, covered, for 30 mins. Stir flour and dill into sour cream. Add to soup; cook slowly, stirring, until thickened and smooth. Correct seasoning. Serves 6.
NOTES : Hungarians sincerely believe that this flavorful soup will alleviate the aftereffects of imbibing too liberally. Thus, the very popular dish is called "hangover soup" or "tipplers' soup".
from my kitchen to------------------------------->yours..... Dan Klepach