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Hungarian Sauerkraut Soup


2 tablespoon (30 ml) butter
1/2 lb (250 g) lean, boneless pork, cut into 1/2 inch (1 cm) pieces
1 medium onion, chopped
2 tsp (10 ml) Hungarian sweet paprika
4 cups (1 L) water
Salt and freshly ground black pepper to taste
1 16 oz (450 g) sauerkraut, rinsed and drained
1/2 lb (250 g) Polish sausage, sliced
2 tablespoon (30 ml) flour
2 tablespoon (30 ml) water
Sour cream for garnish

Heat the butter in a large saucepan over moderate heat and brown the pork. Add the onion and continue cooking for 5 minutes. Add the paprika, water, salt, and pepper, and bring to a boil. Cover and reduce the heat to a simmer. Cook for 1 1/'2 to 2 hours, until the meat is tender. Add the sauerkraut and sausage and cook an additional 20 minutes. Combine the flour and water and mix well. Add to the soup and stir until the soup is slightly thickened. Serve in individual soup bowls with a dollop of sour cream.

Serves 4 to 6.




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