Thursday, August 25, 2016

Slovak Sauerkraut Christmas Soup


  • Servings: 10
  • 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


    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 15 mins

  • 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.
  • remove the meat from the soup, and set aside. remove bay leaves, and discard.
  • 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.
  • to serve, ladle into bowls, and top with a dollop of sour cream.

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