Slovak Sauerkraut Christmas Soup
Description
This Slovak sauerkraut soup made with mildly spiced sausage, smoked ham, and sweet prunes is often served at Christmas.
Ingredients
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2 1/2 quarts chicken broth
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1 (32 ounce) package sauerkraut, chopped
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2 cups dried forest mushroom blend
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6 black peppercorns
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4 large bay leaves
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salt to taste
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3/4 pound Hungarian style dry paprika sausage
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3/4 pound smoked ham
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3/4 cup chopped pitted prunes
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2 tablespoons vegetable oil
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1 large onion, finely chopped
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2 tablespoons all-purpose flour
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2 teaspoons sweet Hungarian paprika
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1 cup water
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1 cup sour cream
Directions
1
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.
2
Transfer sausage and ham to a plate. Remove and discard bay leaves.
3
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.
4
Meanwhile, cut sausage and ham into cubes.
5
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.
6
Ladle into bowls and top each with a dollop of sour cream.