Name: Korhelyleves (Souse's Soup)
Ingredients: 1 lb Sauerkraut; 2 tb Bacon drippings; 2 tb Flour, all-purpose; 1 sm Onions; minced; 1 tb Paprika; 1/2 lb Sausage, smoked; sliced thin; 3 tb Sour cream; Salt; to taste; 2 qts water till it softens.

Opening our home to others is a wonderful gift and a neglected discipline in the church. But we easily forget the whole point of hospitality. Think of it this way: Good hospital-ity is making your home a hospital. The idea is that friends and family and the wounded and weary people come to your home and leave helped and refreshed. And yet, too often hospitality is a nerve-wracking experience for hosts and guests alike. Instead of setting our guests at ease, we set them on edge by telling them how bad the food will be, and what a mess the house is, and how sorry we are for the kids’ behavior. We get worked up and crazy busy in all the wrong ways because we are more concerned about looking good than with doing good. So instead of our encouraging those we host, they feel compelled to encourage us with constant reassurances that everything is just fine. Opening our homes takes time, but it doesn’t have to take over our lives. Christian hospitality has much more to do with good relationships than with good food. There is a fine line between care and cumber. In many instances, less ado would serve better.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Soups/stews, Hungary, Sausage, Vegetables, Upload	8	Servings

INGREDIENTS

1	lb	Sauerkraut
2	tb	Bacon drippings
2	tb	Flour, all-purpose
1	sm	Onions; minced
1	tb	Paprika
1/2	lb	Sausage, smoked; sliced thin
3	tb	Sour cream
		Salt; to taste
	2	qts water till it softens.

INSTRUCTIONS

Squeeze the sauerkraut well and reserve the juice. Cook the sauerkraut in
Meantime, heat bacon drippings in a frying pan, add flour and stir and
fry until the mixture is light beige. Then add onion and cook for another 5
mintes.
Take of heat, stir in paprika, immediately add 1 cup cold water and whip
until smooth. Pour reserved sauerkraut juice into soup pot; add flour and
onion mixture, the sliced sausage and cooked sauerkraut. Cook for 10 to 15
minutes.
In a soup tureen, mix sour cream and cup of hot sauerkrat broth. Add salt
if needed. Adjust taste to make sure it is quite sour and pour into the
tureen. Mix with the sour cream and serve.
Notes: Generally served in the wee hours of the morning to revive the
guests in a private home or restaurant after an all-night party. Although
it can be prepated in several ways, it must always be slightly fatty and
have a very sharp taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

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During the Protestant Reformation of the 1500s, Martin Luther articulated a timeless distinction between two approaches to knowing God. He labeled one a “theology of glory,” and applied it to those who believe they can attain to a glorious knowledge of God by human goodness, religious effort, mystical experiences, or the wisdom of human reason. According to this view, God manifests Himself most often through blessings, victory, success, miracles, power, and other exhilarating experiences of “glory.” By contrast, Luther argued that the biblical way to know God goes through a “theology of the cross.” God has “hidden” Himself where human wisdom would not expect to find Him, that is, in the lowliness and suffering of the man Jesus Christ, and especially in His humiliating death on a Roman cross. As Luther put it, “true theology and recognition of God are in the crucified Christ.” So rather than finding God by ascending to Him through our efforts, wisdom, or self-initiated experiences, God has descended to us in Jesus whose glory was in the least-expected of places – the cross – and in a way where He can be found by faith alone.

Donald S. Whitney