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Ingredients
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| Ingredient |
Qty. |
Unit |
| onions, medium |
3 |
ea |
| sweet paprika |
1 |
tsp |
| beef or pork |
500 |
g |
| sauerkraut |
1 |
kg |
| smoked pork or beef |
1/2 |
kg |
| potatoes, grated |
3 |
ea |
| eight-inch klobása |
2 |
ea |
| handful dried mushrooms |
1 |
ea |
| prunes, roughly chopped |
12 |
ea |
| apples, peeled and diced |
2 |
ea |
| garlic cloves, pressed |
4 |
ea |
| carraway to taste |
1 |
ea |
| sour cream for garnish |
1 |
ea |
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Instructions
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1) Notes: add spices of the season to the sauerkraut, like bay leaves or allspice
2) Fry onions in oil.
3) Add fresh meat and paprika and brown.
4) Add water to almost cover and simmer for 1/2 hour.
5) Add sauerkraut and cook until limp.
6) Add smoked meat, sausages, mushrooms, prunes and apples and simmer for 1/2 hour.
7) Remove sausages and slice; return to soup.
8) Add potatoes and garlic, cook until potatoes are soft.
9) Salt to taste.
10) Serve bowls of soup topped with dollops of sour cream (smotana in Slovak).
11) Story: Every year the American teachers at the Evangelical Lyceum in Bratislava are instructed in a speed-course in the preparation of this traditional Christmas soup by the cafeteria workers and the former director of the school. The following day, the finished product is served to the entire faculty at the Christmas party, and if no one objects, the teachers are presented with a Diploma, recognizing their completion of the the course and granting permission to "cook this noble meal in the USA. In case someone gets poisoned, it is the fault of the unskilled cook!"
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Source
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Evangelical Lyceum
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