Posted on
8 October 2012
by
ewfood
Sour Cabbage Soup With Hungarian Sausages
Ingredients
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
Preparation
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Bring to boil the stock, mushrooms, sauerkraut, peppercorns, bay leaves and season with salt.
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Once it begins to boil, add the sausage and ham and simmer over a medium heat for 1 1/2 hours.
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Add the prunes after the first hour.
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Remove the meat and bay leaves from the soup.
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Set the meat aside and discard the bay leaves.
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In a large skillet sauté the onions in the oil until they are soft and translucent.
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Sprinkle the flour over the fried onions and stir, add the paprika.
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Pour this scalding mixture into the soup and stir until there are no lumps.
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Bring the soup to boil and allow it to thicken.
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Cut the meat into bite-sized pieces and stir it into the soup.
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Bring this to boil and cook for a few minutes until it is hot.
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Serve immediately with a dollop of sour cream.
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ENJOY!
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Cooks Note
Serve in a hollowed out large size bread cob or loaf for an extra fun and eatable touch!