Hungarian Egg Noodle, Sauerkraut, And Gypsy Bacon Soup
Total Time: 1 hr 15 mins
Cook Time: 1 hr 15 mins
Ingredients
- Servings: 6
- 1/2 lb sliced hungarian gypsy bacon or 1/2 lb 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
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 tablespoons sweet hungarian paprika
- 4 cups beef broth
- 1 lb packaged sauerkraut, rinsed, drained, and finely chopped
- 1/2 teaspoon dried marjoram
- salt & freshly ground black pepper
- 4 cups water
Recipe
- 1 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.
- 2 to serve, ladle the hot soup into heavy soup bowls.
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