Culinaria Hungary
Hungarians try to ward off a hangover with night owl soup – eaten at dawn after an all-night party.
10oz (300g) smoked ham shank (or 14oz (400g) smoked pork ribs)
10oz sauerkraut
2½ tbsp butter
1 large onion
2 tsp sweet paprika
4 cups sauerkraut pickling liquor
1/8 tsp pepper
3 tbsp flour
¾ cup sour cream
5oz (150g) Debrecen or other spicy sausage, sliced
salt
Boil the meat until tender (see the book for tips on softening the flavour of smoked meat). Rinse the sauerkraut under cold running water, then drain and chop. Melt half the butter in a saucepan, and sauté the finely diced onion in it until golden brown. Take the pan off the heat and stir in the paprika, one–two tablespoons of water, and the sauerkraut.
Blend the sauerkraut liquor with some of the smoked meat stock to produce an acidic stock that is not too salty. Pour it over the sauerkraut. Dice the smoked meat and add it to the pan. Bring to boil, and season with pepper. Melt the remaining butter in a saucepan, add the flour and cook, stirring all the time, until the flour foams and turns golden. Blend the roux into the stew, and stir well until the sauce thickens. Add the sour cream, and bring the stew to the boil again. Finally add the sliced sausage. Add a little salt if necessary.
From Culinaria Hungary.
Date: 6 April 2009
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