Ingredients serves 4:
1.1 oz/50 dkg sour cabbage, 1 medium onion (1 tablespoon onion cream), 2-2/3-3 cup/6-7 dl water, 1 qt./lt water, 2-2-4/5oz/6-8 dkg smoked bacon, 4 tablespoon egg barley (tarhonya), 1 heaping tablespoon all-purpose flour, 1/2 teaspoon quality paprika, 7oz/20 smoked pepperoni type or similar hard sausage, 7 oz/2 dl sour cream
If the sauerkraut is too sour, rinse it and chop it up in a few strokes. Place in a pot with the minced onion or the onion cream. Add up to 3 cup water and bring to a boil over high heat. Reduce heat to low and cook until soft, about 45 minutes. Cut the smoked bacon into small pieces and fry it up in a large pot until glassy. Add the egg barley and stirring, cook until browned. Dust with the flour, season with paprika and pour the soft sauerkraut over all. Pour about a quart/liter water over it and cook until the egg barley is soft. Cut the sausage into thin slices and cook in the soup for about 5 minutes. When serving, put a bit of sour cream in each soup bowl, stir it smooth and ladle the hot soup over it.
Preparation time: 1 hour 25 minutes
Calories per serving: 600
Skill: Easy to prepare