Hungarian Sauerkraut Soup
Ingredients
- 1 pound sauerkraut, canned or fresh
- 1/4 pound bacon
- 1 sm onion finely chopped
- 3/4 c tarhonya (egg barley)
- 1 tbs flour
- 1 tsp paprika
- 1/2 pound smoked sausage
Instructions
Cook fresh kraut in its juice and 2 c water 1 hour or use canned directly. Dice bacon and fry, add onion and saute, add tarhonya stirring until browned. Sprinkle in flour and paprika saute 2-3 minutes. Add kraut and about 6 c liquid simmer 1/2 hour. Slice sausage about 1/4" lengths and add, simmer 10 minutes. Blend about 2 tbs soup into sour cream (1/4 c.) and add to soup. Salt to taste.