Slovak Sauerkraut Christmas Soup recipe

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Ingredients

1 (32 ounce) package sauerkraut, chopped
2 ½ quarts chicken broth
6 black peppercorns
4 bay leaves
salt to taste
2 cups dried forest mushroom blend
¾ pound Hungarian style dry paprika sausage
¾ pound smoked ham
¾ 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

Nutrition Info

386.3 calories
carbohydrate: 21.4 g
cholesterol: 53.4 mg
fat: 26.5 g
fiber: 6.1 g
protein: 15.5 g
saturatedFat: 10.2 g
servingSize: -
sodium: 1325.8 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Remove the meat from the soup, and set aside. Remove bay leaves, and discard.

  3. 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.

  4. To serve, ladle into bowls, and top with a dollop of sour cream.

Recipe Yield

10 servings

Recipe Note

This is a very special Slovak Christmas soup made with sausage, ham and sauerkraut. I have made it for many foreigners and they were always amazed.

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