Hangover Soup

2012-09-25
  • Servings : 6
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Ingredients

  • 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

Method

Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

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