Hungarian Egg Noodle, Sauerkraut, and Gypsy Bacon Soup |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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Ingredients:
1/2 lb sliced hungarian gypsy bacon or 1/2 lb paprika bacon, cut into pieces |
1 cup dried hungarian egg noodles |
1 medium onion, chopped |
1 small green bell pepper, seeded and chopped |
1 garlic clove, chopped |
1 1/2 tablespoons all-purpose flour |
1 1/2 tablespoons sweet hungarian paprika |
4 cups beef broth |
1 lb packaged sauerkraut, rinsed, drained, and finely chopped |
1/2 teaspoon dried marjoram |
salt & freshly ground black pepper |
4 cups water |
Directions:
1. In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
2. To serve, ladle the hot soup into heavy soup bowls.
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