This Slovak sauerkraut soup with smoked ham, mildly spiced sausage, and sweet prunes is often served at Christmas. Everyone who tries it is amazed at how good it is.
Slovak Sauerkraut Christmas Soup
This Slovak sauerkraut soup with smoked ham, mildly spiced sausage, and sweet prunes is often served at Christmas. Everyone who tries it is amazed at how good it is.
Ingredients
- 2 ½ quarts chicken broth
- 32 ounce package sauerkraut chopped
- 2 cups dried forest mushroom blend
- 6 black peppercorns
- 4 large bay leaves
- salt to taste
- 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
Instructions
- 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.
- Transfer sausage and ham to a plate. Remove and discard bay leaves.
- 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.
- Meanwhile, cut sausage and ham into cubes.
- 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.
- Ladle into bowls and top each with a dollop of sour cream.
