They say everhything happens for a purpose so I guess injuring my ankle and being off my feet is a good time to get all the things done I should have done sooner. Very sorry for the delay in posting this but here it is anyway. I hope you try it and enjoy it as much as my family does.
Sauerkraut Soup - (Hungarian Christmas Eve Soup)
1-1/2 pounds uncooked sausage
16 cups ham broth - OR - ham bone or smoked pork hock (see note below)*
2/3 cup barley, rinsed
l large can sauerkraut
1 medium onion, thinly sliced
1-1/2 to 2 pounds mushrooms, sliced (cooks down - can’t use too much)
Bring broth to boil - add barley and sausage. Simmer until sausage is firm about 15 or 20 minutes. Remove sausage and let cool ((I slice the sausage and re-add it near the end so that it wont be over cooked. Continue simmering soup until barley is almost cooked - about another 15 minutes or so.
In the meantime drain sauerkraut in a colander, keeping all the sauerkraut juice. I then squeeze the sauerkraut by hand and very lightly run cold water over it and drain well again. (This is so I can control the tartness of the soup). Add the sauerkraut, sliced onions and mushrooms to the pot and simmer covered for about 40 minutes.
Slice the sausage (and ham, if using) into about 3/4 inch pieces and add to pot and continue to simmer another 15 minutes or so.
Taste the soup for salt and add some of the sauerkraut juice, a little at a time, if it needs to be tarter (I usually do but I want the broth flavour to come thru too). The soup is on the thick side but if you think its too thick add some water.
Roux: In a small pan add about 1 tablespoon oil and 1 tablespoon butter and 2 scant tablespoons flour. Cook on medium, stirring constantly, until a nice golden, medium, brown (if too thick, add a little more oil). Remove from heat and stir in a 1-1/2 tablespoons of sweet paprika. Blend well. Add ½ to 3/4 cup of hot water, stirring well so it will be smooth. Add enough water so you have a thick gravy that’s pourable. Stir into soup, mix well and bring to a boil. Taste again for salt and kraut juice. (The roux doesn't really add thickness to the broth - just flavour)
If I don’t have ham broth. I simmer a ham bone or pork hock in 17 cups of water for an hour, then add sausage and barley etc. as above.
I also like to add a cup or 2 of ham cut in bite size pieces, if I have it, but mom never did.
Hope this doesn’t seem complicated because it isn’t. I make a canning kettle full of this in December and freeze a portion to serve Christmas Eve and smaller single portions. Freezes very well.
Sauerkraut Soup - (Hungarian Christmas Eve Soup)
1-1/2 pounds uncooked sausage
16 cups ham broth - OR - ham bone or smoked pork hock (see note below)*
2/3 cup barley, rinsed
l large can sauerkraut
1 medium onion, thinly sliced
1-1/2 to 2 pounds mushrooms, sliced (cooks down - can’t use too much)
Bring broth to boil - add barley and sausage. Simmer until sausage is firm about 15 or 20 minutes. Remove sausage and let cool ((I slice the sausage and re-add it near the end so that it wont be over cooked. Continue simmering soup until barley is almost cooked - about another 15 minutes or so.
In the meantime drain sauerkraut in a colander, keeping all the sauerkraut juice. I then squeeze the sauerkraut by hand and very lightly run cold water over it and drain well again. (This is so I can control the tartness of the soup). Add the sauerkraut, sliced onions and mushrooms to the pot and simmer covered for about 40 minutes.
Slice the sausage (and ham, if using) into about 3/4 inch pieces and add to pot and continue to simmer another 15 minutes or so.
Taste the soup for salt and add some of the sauerkraut juice, a little at a time, if it needs to be tarter (I usually do but I want the broth flavour to come thru too). The soup is on the thick side but if you think its too thick add some water.
Roux: In a small pan add about 1 tablespoon oil and 1 tablespoon butter and 2 scant tablespoons flour. Cook on medium, stirring constantly, until a nice golden, medium, brown (if too thick, add a little more oil). Remove from heat and stir in a 1-1/2 tablespoons of sweet paprika. Blend well. Add ½ to 3/4 cup of hot water, stirring well so it will be smooth. Add enough water so you have a thick gravy that’s pourable. Stir into soup, mix well and bring to a boil. Taste again for salt and kraut juice. (The roux doesn't really add thickness to the broth - just flavour)
If I don’t have ham broth. I simmer a ham bone or pork hock in 17 cups of water for an hour, then add sausage and barley etc. as above.
I also like to add a cup or 2 of ham cut in bite size pieces, if I have it, but mom never did.
Hope this doesn’t seem complicated because it isn’t. I make a canning kettle full of this in December and freeze a portion to serve Christmas Eve and smaller single portions. Freezes very well.