| 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
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