Title: Hangover Soup
Categories: Soup Ethnic
Yield: 6 Servings
| 1/2 | lb | Polish sausage; thinly slice |
| 2 | | Slices bacon |
| 1 | | Onion; chopped |
| 1 | | Green pepper; chopped |
| 4 | c | Beef broth |
| 1 | cn | 16-ounce sauerkraut; rinsed; |
| 1 | c | Sliced fresh mushrooms |
| 2 | | Stalks celery; sliced |
| 2 | | Tomatoes; chopped |
| 2 | ts | Paprika |
| 1 | ts | Caraway seed |
| 1/2 | c | Sour cream |
| 2 | tb | Flour |
In Dutch oven; cook sausage and bacon until sausage is brown and bacon is
crisp. Remove sausage and bacon, and drain; reserve drippings. Crumble
bacon. To drippings add onion and green pepper; cook until tender but not
brown. Drain off fat. Stir in cooked sausage and bacon, beff broth,
sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed. Bring to
boiling; reduce heat. Cover and simmer 45 mins. Meanwhile, combine sour
cream and flour. Gradually stir about 1 cup of the hot soup into sour
cream mixture. Return all to Dutch oven. Cook and stir until thickened and
bubbly. Cook and stir 1 min. more. Makes 6 servings. Agnes Hanno Pvmp45B