Korhelyleves (Souse's Soup)

Title:
Korhelyleves (Souse's Soup)

Yield:
8 Servings

Categories:
Soups,
Hungary,
Sausage,
Vegetables




Ingredients:





     1 lb Sauerkraut


     2 tb Bacon drippings


     2 tb Flour, all-purpose


     1 sm Onions; minced


     1 tb Paprika


   1/2 lb Sausage, smoked; sliced thin


     3 tb Sour cream


          Salt; to taste






   Squeeze the sauerkraut well and reserve the juice. Cook the sauerkraut in


       2    qts water till it softens.


   Meantime, heat bacon drippings in a frying pan, add flour and stir and


 fry until the mixture is light beige. Then add onion and cook for another
5


 mintes.


   Take of heat, stir in paprika, immediately add 1 cup cold water and whip


 until smooth. Pour reserved sauerkraut juice into soup pot; add flour and


 onion mixture, the sliced sausage and cooked sauerkraut. Cook for 10 to 15


 minutes.


   In a soup tureen, mix sour cream and cup of hot sauerkrat broth. Add salt


 if needed. Adjust taste to make sure it is quite sour and pour into the


 tureen. Mix with the sour cream and serve.


 


   Notes: Generally served in the wee hours of the morning to revive the


 guests in a private home or restaurant after an all-night party. Although


 it can be prepated in several ways, it must always be slightly fatty and


 have a very sharp taste.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini