Saturday, August 29, 2009


makes 6 servings

½ pound sliced Hungarian gypsy or paprika bacon, cut into pieces
1 cup dried Hungarian egg noodles
1 medium onion, chopped
1 small green bell pepper, seeded and chopped
1 garlic clove, chopped
1½ tablespoons all-purpose flour
1½ tablespoons sweet Hungarian paprika
4 cups beef broth
1 pound packaged sauerkraut, rinsed, drained, and finely chopped
½ teaspoon dried marjoram
salt and freshly ground black pepper to taste
4 cups water

In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.

To serve, ladle the hot soup into heavy soup bowls.

bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

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