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Hangover Soup

soups

3 slices bacon
1 small onion; chopped
1 teaspoon Hungarian paprika
4 cups water
1 ham hocks
1 green pepper
seeded, deribbed, and sliced
1 tomato; sliced
16 ounces sauerkraut
1 tablespoon flour
1 cup sour cream
plus sour cream for accompaniment
1/2 pound spicy smoked sausage; thinly sliced

In a Dutch oven over medium-high heat, brown bacon until fat is rendered. Remove bacon with a slotted utensil and reserve for another use. Add onion to bacon drippings and saute until translucent (about 5 minutes). Add paprika, the water, ham hock, pepper, and tomato. Cover, bring to a boil, reduce heat, and simmer until meat is tender (about 1 1/2 hours). Drain sauerkraut and turn into a colander. Briefly under cold water and drain again. sauerkraut to Dutch oven and simmer 20 minutes; do not overcook. Remove ham hock from pot; pull meat from bones and return meat to pot. In a small bowl stir together flour and the 1 cup sour cream.Add to soup mixture along with sausage. Reheat to serving temperature, stirring; do not boil. NOTES : To serve, ladle into soup bowls and serve immediately. Pass a bowl of sour cream.Yield: 6 servings. 0 0 1032 0 0 0 0 0 0 0 0 0 5005

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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