This soup utilizes very sour sauerkraut
and tiny meatballs. It is a soup for
those who like tangy, sharp flavors.
Makes 6-7 servings
2 1/2 cups very sour sauerkraut
6 cups water
1 large onion, chopped
1 clove garlic, finely minced
1 Tbsp. bacon fat
2 to 3 tsp. sweet paprika or to taste
1/4 lb. pork sausage meat
1 to 2 Tbsp. all purpose flour
Salt and pepper to taste
Put the sauerkraut in a saucepan. Add
the water and bring to a boil. Reduce
heat; simmer for 50 minutes. Drain and
reserve the stock.
In a Dutch oven, brown the onion and the garlic in the bacon fat. Add drained onion and garlic to the sausage meat; add the seasonings; form the sausage meat mixture into tiny balls, and brown, adding more fat if necessary.
Return the stock to a boil. Remove the
balls from the Dutch oven and add to the boiling stock. Brown the flour in the fat, gradually adding one cup of hot stock, stirring constantly. Add the rest of the soup. Combine with the sauerkraut. Heat to boiling and serve with 1 Tbsp. or more of sour cream in each bowl and sliced rye bread or pumpernickel.