Slovak Sauerkraut Christmas Soup recipe

10 servings

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

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.