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Hungarian Sauerkraut Soup

1 pound sauerkraut, canned or fresh
1/4 pound bacon
1 sm onion finely chopped
3/4 c tarhonya (egg barley)
1 tbs flour
1 tsp paprika
1/2 pound smoked sausage

Cook fresh kraut in its juice and 2 c water 1 hour or use canned
directly. Dice bacon and fry, add onion and saute, add tarhonya
stirring until browned. Sprinkle in flour and paprika saute 2-3
minutes. Add kraut and about 6 c liquid simmer 1/2 hour. Slice
sausage about 1/4" lengths and add, simmer 10 minutes. Blend about
2 tbs soup into sour cream (1/4 c.) and add to soup. Salt to taste.

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