Slovak Sauerkraut Christmas Soup

Name: Slovak Sauerkraut Christmas Soup
Total time: 140
Yield: 10
Ingredients: 2.5 quarts chicken broth; 1 (32 ounce) package sauerkraut, chopped; 2 cups dried forest mushroom blend; 6 black peppercorns; 4 large bay leaves; salt to taste; 0.75 pound Hungarian style dry paprika sausage; 0.75 pound smoked ham; 0.75 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

Recipe by zizala from allrecipes.com

2 Hr. 20 Mins.

Ingredients

10 servings

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2.5 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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0.75 pound Hungarian style dry paprika sausage
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0.75 pound smoked ham

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0.75 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

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.