Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Sauerkraut
2 tb Bacon drippings
2 tb Flour, all-purpose
1 sm Onions; minced
1 tb Paprika
1/2 lb Sausage, smoked; sliced thin
3 tb Sour cream
Salt; to taste

Squeeze the sauerkraut well and reserve the juice.
Cook the sauerkraut in 2 qts water till it softens.
Meantime, heat bacon drippings in a frying pan, add
flour and stir and fry until the mixture is light
beige. Then add onion and cook for another 5 mintes.
Take of heat, stir in paprika, immediately add 1 cup
cold water and whip until smooth. Pour reserved
sauerkraut juice into soup pot; add flour and onion
mixture, the sliced sausage and cooked sauerkraut.
Cook for 10 to 15 minutes.
In a soup tureen, mix sour cream and cup of hot
sauerkrat broth. Add salt if needed. Adjust taste to
make sure it is quite sour and pour into the tureen.
Mix with the sour cream and serve.

Notes: Generally served in the wee hours of the
morning to revive the guests in a private home or
restaurant after an all-night party. Although it can
be prepated in several ways, it must always be
slightly fatty and have a very sharp taste.

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