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1995-09-27
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Newsgroups: rec.food.recipes
From: Carl.Porter@lambada.oit.unc.edu (Carl Porter)
Subject: Hungarian Sauerkraut Soup
Message-ID: <2l55qq$7rp@samba.oit.unc.edu>
Organization: University of North Carolina Extended Bulletin Board Service
Date: 3 Mar 1994 17:12:58 GMT
1)From "The Hungarian Cookbook", Susan Derecskey, Harper&Row, 1972
1# sauerkraut, canned or fresh
1/4 # bacon
1 sm onion finely chopped
3/4 c. tarhonya (egg barley)
1 tbs flour
1 tsp paprika
1/2 # smoked sausage
Cook fresh kraut in its juice & 2 c water 1 hour or use canned directly
Dice bacon & fry, add onion & saute, add tarhonya stirring until browned
Sprinkle in flour & paprika saute 2-3 minutes
Add kraut & about 6 c liquid simmer 1/2 hr.
Slice sausage about 1/4" lengths & add cooking 10 min (simmer)
Blend about 2 tbs soup into sour cream (1/4 c.) & add to soup
Salt to taste
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2) "The Paprikas Weiss Hungarian Cookbook", Weiss & Buchan,
Gramercy Publishing Co., 1979
1/2 # sauerkraut
1/2 # bacon
1 onion, chopped
5 1/4 c water
1/2 # Hungarian smoked sausage in 1/4" lengths
2 tbs flour
1/3 c sour cream
1 tsp paprika
cooking method essentially same as 1st recipe
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sounds so good I may have to try some!