Slovak Sauerkraut Christmas Soup Recipe

Ingredients
<br>- 1 (32 ounce) package sauerkraut, chopped
<br>- 2 ½ quarts chicken broth
<br>- 6  black peppercorns
<br>- 4  bay leaves
<br>- salt to taste
<br>- 2 cups dried forest mushroom blend
<br>- ¾ pound Hungarian style dry paprika sausage
<br>- ¾ pound smoked ham
<br>- ¾ cup chopped pitted prunes
<br>- 2 tablespoons vegetable oil
<br>- 1 large onion, finely chopped
<br>- 2 tablespoons all-purpose flour
<br>- 2 teaspoons sweet Hungarian paprika
<br>- 1 cup water
<br>- 1 cup sour cream
<br><p></p>Directions
<br>step 1: Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
<br>step 2: Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
<br>step 3: Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
<br>step 4: To serve, ladle into bowls, and top with a dollop of sour cream.
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Ingredients
- 1 (32 ounce) package sauerkraut, chopped
- 2 ½ quarts chicken broth
- 6 black peppercorns
- 4 bay leaves
- salt to taste
- 2 cups dried forest mushroom blend
- ¾ pound Hungarian style dry paprika sausage
- ¾ pound smoked ham
- ¾ cup chopped pitted prunes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 teaspoons sweet Hungarian paprika
- 1 cup water
- 1 cup sour cream

Directions
step 1: Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
step 2: Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
step 3: Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
step 4: To serve, ladle into bowls, and top with a dollop of sour cream.

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