237. HANGOVER SOUP

makes 6 servings


1/2 lb. Polish sausage, thinly sliced
2 slices bacon
1 onion, diced
1 green bell pepper, seeded and chopped
4 cups beef broth
1 can (16 oz.) can sauerkraut, rinsed and drained
1 cup fresh mushrooms, sliced
2 ribs celery, sliced
2 tomatoes, diced
2 tsp. paprika
1 tsp. caraway seeds
To make roux: 1/2 cup sour cream + 2 TB flour


In a Dutch oven; saute the sausage and bacon until sausage is brown and bacon is crisp. Remove from pan, drain and set aside. Crumble bacon.

Add to the pan drippings, onion and green pepper; saute until tender but not browned. Drain off fat and return to the pan.

Add the cooked sausage and bacon, beef broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seeds.

Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.

Mix roux. Gradually whisk about 1 cup of the hot soup into the roux mixture. Pour roux mixture into the Dutch oven, stirring constantly.

Simmer and stir until thickened and bubbly. Serve with crusty bread.


courtesy of: Joanie Grow, Kennewick, Washington