Post 316) from Xanga

[artemisdart]

316) My daily recipe e-zine has a Hungarian hangover remedy in today's issue. That sounds exotic but actually this is just sausage soup. Perhaps forcing yourself to focus enough to make the soup is the cure for the hangover, not the actual soup itself?...

"Today's recipe is considered a hangover cure and is served at the end of New Year's Eve parties in Hungary.  I won't attest to its curative powers, as I'm more inclined to agree with W.C. Fields when he said the "the only cure for a hangover is time," but it's a wonderful soup nonetheless.

Hungarian Sauerkraut Soup

2 Tbs (30 ml) butter
1/2 lb (250 g) lean, boneless pork, cut
into 1/2 inch (1 cm) pieces
1 medium onion, chopped
2 tsp (10 ml) Hungarian sweet paprika
4 cups (1 L) water
Salt and freshly ground black pepper to taste
1 16 oz (450 g) sauerkraut, rinsed and drained
1/2 lb (250 g) Polish sausage, sliced
2 Tbs (30 ml) flour
2 Tbs (30 ml) water
Sour cream for garnish

Heat the butter in a large saucepan over moderate heat and brown the pork.  Add the onion and continue cooking for 5 minutes.  Add the paprika, water, salt, and pepper, and bring to a boil.  Cover and reduce the heat to a simmer.  Cook for 1 1/2 to 2 hours, until the meat is tender.  Add the sauerkraut and sausage and cook an additional 20 minutes.  Combine the flour and water and mix well.  Add to the soup and stir until the soup is slightly thickened.  Serve in individual soup bowls with a dollop of sour cream.  Serves 4 to 6."