3:35 PM 2/23/98

After imbibing a bit too much and finding it's time to call
it a night, this is an excellent restorative.

                  *  Exported from  Key Home Gourmet  *

                             Drunkard's Soup

Recipe By     : Susan Derecsky
Serving Size  : 1    Preparation Time :0:00
Categories    : Hungarian                        Soups & Chowders

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sauerkraut
     1/4  pound         bacon
   1      small         onion -- diced
     3/4  cup           tarhonya (egg barley)
   1      tablespoon    flour
   1      teaspoon      paprika
     1/2  pound         smoked sausage
     1/4  cup           sour cream

If the sauerkraut is fresh, cook it until tender in a 
couple cups of water. If using canned, you can proceed 
directly to the next step. Dice the bacon into 1/4 inch 
pieces and render them in a skillet. As the fat is 
rendered, add the onion and saute until translucent. 
Add the dry egg barley (you can substitute orzo or other 
tiny pasta) and continue to cook until the pasta swells 
and turns golden. Sprinkle in the flour and the paprika 
and cook another 2-3 minutes.

Remove all this to your stock pot and the sauerkraut and 
enough water to make a thick soup (maybe 6 cups). Simmer 
for 1/2 hour or until the tarhonya is just tender. Slice 
the sausage thinly and add to the pot. Simmer another 10 
minutes and allow to cook somewhat.

Add a little liquid to your (room temperature) sour cream 
and whisk int in. Repeat a few times until the sour cream 
is heated. Do this in small amounts as you don't want the 
cream to curdle. Add this cream to the soup and stir to 
blend. Adjust the salt and serve immediately. The soup 
should be hot and quite sour. If it is necessary to reheat
the soup, do not allow it to boil or it will curdle.

Enjoy

Art