Recipe: Hungarian Sauerkraut Soup (2)

Hi JJ,

Maybe these will fit the bill. If anyone has others to share, we'd love to see them!

Betsy

From: Carl Porter
Subject: Hungarian Sauerkraut Soup
Date: 3 Mar 1994

1)From "The Hungarian Cookbook", Susan Derecskey, Harper&Row, 1972

1 lb. sauerkraut, canned or fresh
1/4 lb. bacon
1 small onion finely chopped
3/4 cup tarhonya (egg barley)
1 tablespoon flour
1 teaspoon paprika
1/2 lb. smoked sausage

Cook fresh kraut in its juice & 2 c water 1 hour or use canned directly
Dice bacon & fry, add onion & saute, add tarhonya stirring until browned
Sprinkle in flour & paprika saute 2-3 minutes
Add kraut & about 6 c liquid simmer 1/2 hr.
Slice sausage about 1/4" lengths & add cooking 10 min (simmer)
Blend about 2 tbs soup into sour cream (1/4 c.) & add to soup
Salt to taste
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2) "The Paprikas Weiss Hungarian Cookbook", Weiss & Buchan,
Gramercy Publishing Co., 1979

1/2 lb. sauerkraut
1/2 lb. bacon
1 onion, chopped
5 1/4 cup water
1/2 lb. Hungarian smoked sausage in 1/4" lengths
2 tablespoon flour
1/3 cup sour cream
1 teaspoon paprika

cooking method essentially same as 1st recipe