Hangover Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
-AGNUS HANNO PVMP45B,
1 cup: Sliced fresh mushrooms,
1/2 lbs: Polish sausage, thinly slice
2 Stalks: celery, sliced
2 Slices: bacon,
2: Tomatoes, chopped
1: Onion, chopped
2 tsp: Paprika,
1: Green pepper, chopped
1 tsp: Caraway seed,
4 cup: Beef broth,
1/2 cup: Sour cream,
1 can: 16-ounce sauerkraut, rinsed;
2 tbsp: Flour,
Directions:
In Dutch oven; cook sausage and bacon until sausage is brown and
bacon is crisp. Remove sausage and bacon, and drain; reserve
drippings. Crumble bacon. To drippings add onion and green pepper;
cook until tender but not brown. Drain off fat. Stir in cooked
sausage and bacon, beff broth, sauerkraut, mushrooms, celery,
tomatoes, paprika and caraway seed. Bring to boiling; reduce heat.
Cover and simmer 45 mins. Meanwhile, combine sour cream and flour.
Gradually stir about 1 cup of the hot soup into sour cream mixture.
Return all to Dutch oven. Cook and stir until thickened and bubbly.
Cook and stir 1 min. more. Makes 6 servings. Agnes Hanno Pvmp45B
Source from luhu.jp
bacon is crisp. Remove sausage and bacon, and drain; reserve
drippings. Crumble bacon. To drippings add onion and green pepper;
cook until tender but not brown. Drain off fat. Stir in cooked
sausage and bacon, beff broth, sauerkraut, mushrooms, celery,
tomatoes, paprika and caraway seed. Bring to boiling; reduce heat.
Cover and simmer 45 mins. Meanwhile, combine sour cream and flour.
Gradually stir about 1 cup of the hot soup into sour cream mixture.
Return all to Dutch oven. Cook and stir until thickened and bubbly.
Cook and stir 1 min. more. Makes 6 servings. Agnes Hanno Pvmp45B
Source from luhu.jp