Hangover Soup
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
polish kielbasa sausage
thinly slice |
|
| 2 | slices |
bacon
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
|
|
| 4 | cups |
beef stock
|
|
| 16 | ounces |
sauerkraut
canned, rinsed |
|
| 1 | cup |
mushrooms
fresh, sliced |
|
| 2 | Stalks |
celery
sliced |
*
|
| 2 | each |
tomatoes
chopped |
|
| 2 | teaspoons |
paprika
|
|
| 1 | teaspoon |
caraway seeds
|
|
| ½ | cup |
sour cream
|
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
polish kielbasa sausage
thinly slice |
|
| 2 | slices |
bacon
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
|
|
| 946 | ml |
beef stock
|
|
| 462.4 | ml/g |
sauerkraut
canned, rinsed |
|
| 237 | ml |
mushrooms
fresh, sliced |
|
| 2 | Stalks |
celery
sliced |
*
|
| 2 | each |
tomatoes
chopped |
|
| 1E+1 | ml |
paprika
|
|
| 5 | ml |
caraway seeds
|
|
| 118 | ml |
sour cream
|
|
| 3E+1 | ml |
all-purpose flour
|
|
Directions
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, beef broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed.
Bring to boiling; reduce heat.
Cover and simmer 45 minutes. 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.
