Inspired by Martin in Trenčín, Slovakia
- 32 oz. Sauerkraut, chopped
- 2 ½ qts Chicken broth
- Black peppercorns (to taste)
- 4 Bay leaves
- Salt to taste
- 2 cups Dried mushrooms
- ¾ lb Hungarian style dry paprika sausage
- ¾ lb Smoked ham
- 2 tbsp Vegetable oil
- 1 Large onion, finely chopped
- 2 tbsp All-purpose flour
- 2 tsp Sweet Hungarian paprika
- 1 cup Water
- 1 cup Sour cream
Add first six ingredients to a pot and bring to a boil. Add sausage and whole piece of ham. Let simmer over medium heat for an hour and a half. After an hour and a half, remove the meat and set aside. Remove the bay leaves and discard.
Fry the onion until clear, then sprinkle with flour and paprika while stirring for one minute. Gradually stir in the water with a fork to prevent lumps from forming. Bring this mixture to a boil and allow it to thicken. Once thickened, add to the soup pot.
Cube ham and sausage and stir into the soup pot once again. Bring to a boil and cook everything for another 10 minutes.
When ready, serve with a generous dollop of sour cream. Enjoy!