Posted on

8 October 2012

by

ewfood

10 cups chicken stock

2 packets of dried mushrooms (found in the Russian section at the grocery store)

4 cups of sauerkraut - chopped

6 black peppercorns

4 bay leaves

Salt to taste

750g Hungarian style dry paprika sausage (Kolbász)

750g smoked ham

1/2 cup dried pitted prunes

1 onion - diced finely

1/4 cup olive oil

2 tsp sweet paprika

2 tbsp flour

1 cup water

17 tbsp or 1 1/4 cup sour cream

1

Bring to boil the stock, mushrooms, sauerkraut, peppercorns, bay leaves and season with salt.
2

Once it begins to boil, add the sausage and ham and simmer over a medium heat for 1 1/2 hours.
3

Add the prunes after the first hour.
4

Remove the meat and bay leaves from the soup.
5

Set the meat aside and discard the bay leaves.
6

In a large skillet sauté the onions in the oil until they are soft and translucent.
7

Sprinkle the flour over the fried onions and stir, add the paprika.
8

Pour this scalding mixture into the soup and stir until there are no lumps.
9

Bring the soup to boil and allow it to thicken.
10

Cut the meat into bite-sized pieces and stir it into the soup.
11

Bring this to boil and cook for a few minutes until it is hot.
12

Serve immediately with a dollop of sour cream.
13

ENJOY!
14

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