| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Hungary, Sausage, Soups/stews, Upload, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Sauerkraut |
| 2 |
T |
Bacon drippings |
| 2 |
T |
Flour, all-purpose |
| 1 |
|
Onions, minced |
| 1 |
T |
Paprika |
| 1/2 |
lb |
Sausage, smoked sliced thin |
| 3 |
T |
Sour cream |
|
|
Salt, to taste |
INSTRUCTIONS
Squeeze the sauerkraut well and reserve the juice. Cook the sauerkraut
in 2 qts water till it softens. 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
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