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

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