Slovak Sauerkraut Christmas Soup

european french german russian soup side sweet sour savory umami hard fast

Prep

35 min

Cook

101 min

Total

136 min

Ingredients (15)

2 ½ quarts chicken broth g

1 (32 ounce) package sauerkraut, chopped g

2 cups dried forest mushroom blend g

6 black peppercorns g

4 large bay leaves g

salt to taste g

¾ pound Hungarian style dry paprika sausage g

¾ pound smoked ham g

¾ cup chopped pitted prunes g

2 tablespoons vegetable oil g

1 large onion, finely chopped g

2 tablespoons all-purpose flour g

2 teaspoons sweet Hungarian paprika g

1 cup water g

1 cup sour cream g

Nutrition

kcal

fat

carbs

protein

Instructions

Combine broth, sauerkraut, dried mushrooms, peppercorns, bay leaves, and salt in a large stockpot over medium heat; bring to a boil. Add whole sausage links and ham slice; simmer for 1 hour. Add prunes and continue to simmer for 30 minutes.

Transfer sausage and ham to a plate. Remove and discard bay leaves.

Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Sprinkle flour and paprika over onion; cook and stir for 1 minute. Gradually add water and stir with a fork until no lumps remain. Bring to a boil, then cook until thickened, 3 to 5 minutes.

Meanwhile, cut sausage and ham into cubes.

Pour thickened liquid into the stockpot, then stir in sausage and ham. Bring to a boil, then reduce the heat and simmer for 10 minutes.

Ladle into bowls and top each with a dollop of sour cream.