Slovak Sauerkraut Christmas Soup |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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This is a very special Slovak Christmas soup made with sausage, ham and sauerkraut. I have made it for many foreigners and they were always amazed. Ingredients:
1 (32 ounce) package sauerkraut, chopped |
2 1/2 quarts chicken broth |
6 black peppercorns |
4 bay leaves |
salt to taste |
2 cups dried forest mushroom blend |
3/4 pound hungarian style dry paprika sausage |
3/4 pound smoked ham |
3/4 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:
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.
2. Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
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.
4. To serve, ladle into bowls, and top with a dollop of sour cream.
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