Recipe Slovak Sauerkraut Christmas Soup (Christmas)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

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